MellowToad
Well-Known Member
- Joined
- Feb 15, 2008
- Messages
- 52
- Reaction score
- 0
Hi folks,
I've got a wheat beer that has been setting in primary now for about 5 weeks at about 68 degrees. It was brewed all grain with Danstor Windsor Ale yeast. I was going to rack it to secondary at three weeks but tasted the dreaded popcorn butter flavor of diacetyl. I decided to go ahead and let it set for another two weeks to clear it up and tried it again today but it's still there, although not as bad, but definitely still noticeable on the finish.
Once we've come this far, will it go away, or is there anything I can do to remove it? Chemicals or anything? If not, any suggestions on how I might mask it?
I've got a wheat beer that has been setting in primary now for about 5 weeks at about 68 degrees. It was brewed all grain with Danstor Windsor Ale yeast. I was going to rack it to secondary at three weeks but tasted the dreaded popcorn butter flavor of diacetyl. I decided to go ahead and let it set for another two weeks to clear it up and tried it again today but it's still there, although not as bad, but definitely still noticeable on the finish.
Once we've come this far, will it go away, or is there anything I can do to remove it? Chemicals or anything? If not, any suggestions on how I might mask it?
