Piotr
Well-Known Member
I've heard a rumour that once you bottle-condition your beer (with yeast), it is impossible to have any diacetyl, because yeast in the bottle will eventually eat it up completely.
True or false?
True or false?
I've never heard that but it doesn't mean it's not true. Makes sense.I've heard a rumour that once you bottle-condition your beer (with yeast), it is impossible to have any diacetyl, because yeast in the bottle will eventually eat it up completely.
True or false?
Yeast are lazy anyway, they need comfortable environment, and they don`t like hard work.
I know this is an old thread, but... I have a diacetyl bomb pale ale on my hands, bottled for 5 weeks and no improvement from week 3. Is there any way to salvage it (I only ask cus folks are saying it will get worse rather than better, which goes against the 'time will heal all beers' rule)? I originally bottled on day 17 after a 7 day dry hop. It didn't taste funky going into the bottles, but it's slimy and nasty now. The head is sparse and looks like soap bubbles. It's odd. Thoughts?
That doesn't sound like diacetyl. That sounds like an infection. "Slimy" sounds like pediococcus, off of the tip of my head. Diacetyl flavor can come from a pedio infection, too, if you're having some diacetyl notes in the beer now.
Thanks for the tip. I guess I'll just wait it out and see what happens.
Enter your email address to join: