fc17
New Member
I just brewed up a wheat beer and the end result had a diacetyl flavor. It was very subtle and took me longer than usual to identify it. I'm not sure what caused it and I would like to hear your opinion on how to get rid of it. I used Wyeast 1010 and fermented at a consistent 65 degrees F.
The only thing that I could think is either 1) wild yeast got into the wort before I pitched or 2) I picked a poor yeast strand.
Ideas?
The only thing that I could think is either 1) wild yeast got into the wort before I pitched or 2) I picked a poor yeast strand.
Ideas?