OK so I have this 6 gallon batch of my pale ale sitting in primary, which is a recipe whose results I've been very happy with in the past.
What I did differently on this batch was I tried out the olive oil thing instead of aerating the wort, and although the fermentation looked normal to me, maybe I didn't get enough in there, or maybe too much (?) but now I've got a distinct diacetyl flavor in this beer that I'm trying to get rid of. I'm assuming the batch was just under aerated (for lack of a better word) and that's why it turned out like is has, but I'm open to other opinions. FWIW my OG was 1.048 and it's now down to about 1.009 or so, so I'm happy with the attenuation.
I brewed this batch on September 26th, so it's been in the primary for about 2.5 weeks now. I added dry hops on October 4th (one week after primary), and pulled them out three days ago. At that time, I checked the gravity and noticed the diacetyl aroma and flavor. So, instead of immediately cold crashing as I had planned, what I did was twist the fermenter back and forth a bit in an attempt to rouse the yeast.
I just opened it up to check on progress. Hop aroma is still there, but so is the diacetyl along with the flavor. Maybe not quite as strong, but definitely still there. So, I've roused the yeast again, this time by taking a sanitized plastic spoon and physically stirring up the sediment from the bottom.
If this doesn't help out, what else can I do to get rid of the diacetyl? I was considering making a starter using the same yeast (S-04) and just dumping it in there after a couple of days. Any chance that could help clean things up?
What I did differently on this batch was I tried out the olive oil thing instead of aerating the wort, and although the fermentation looked normal to me, maybe I didn't get enough in there, or maybe too much (?) but now I've got a distinct diacetyl flavor in this beer that I'm trying to get rid of. I'm assuming the batch was just under aerated (for lack of a better word) and that's why it turned out like is has, but I'm open to other opinions. FWIW my OG was 1.048 and it's now down to about 1.009 or so, so I'm happy with the attenuation.
I brewed this batch on September 26th, so it's been in the primary for about 2.5 weeks now. I added dry hops on October 4th (one week after primary), and pulled them out three days ago. At that time, I checked the gravity and noticed the diacetyl aroma and flavor. So, instead of immediately cold crashing as I had planned, what I did was twist the fermenter back and forth a bit in an attempt to rouse the yeast.
I just opened it up to check on progress. Hop aroma is still there, but so is the diacetyl along with the flavor. Maybe not quite as strong, but definitely still there. So, I've roused the yeast again, this time by taking a sanitized plastic spoon and physically stirring up the sediment from the bottom.
If this doesn't help out, what else can I do to get rid of the diacetyl? I was considering making a starter using the same yeast (S-04) and just dumping it in there after a couple of days. Any chance that could help clean things up?