"Alchohol"y flavor - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > "Alchohol"y flavor

Thread Tools
Old 01-13-2011, 01:05 PM   #11
Apr 2008
Madison, WI
Posts: 975
Liked 7 Times on 5 Posts

The butterscotch characteristic from diacetyl probably won't fade too much (if at all) with time in the bottles, though. That's something yeast need to be given time at the end of fermentation to clean up prior to storage.
~~ Malted barley wants to become beer. ~~

Reply With Quote
Old 01-14-2011, 02:46 AM   #12
Dec 2009
Columbus, OH
Posts: 307
Liked 12 Times on 12 Posts

To get rid of the diacetyl in future batches, do whats called a diacetyl rest. It basically involves raising the temperature of your fermentation maybe 4-5 degrees towards the end of active fermentation. This helps the yeast to go back and clean up after themselves. A quick search for "diacetyl rest" in the forum here should turn up a few good threads about it.
Keg #1: Simtennial Pale Ale
Keg #2: Oatmeal Stout

Fermenter #1: Mysticmead's Raging Red

Reply With Quote
Old 01-14-2011, 10:29 PM   #13
El_Exorcisto's Avatar
Aug 2010
Herkimer, NY
Posts: 417
Liked 6 Times on 6 Posts

The yeast in your bottles from the bottle priming will eventually clean up the diacetyl, at least it has in my experience. As for increasing temp to achieve a diacetyl rest, it is a bit of a moot point in ale production but apparently much more important than in lager production. Just give your ales a few more days in the bucket to let them clean up before you bottle.

Reply With Quote
Old 01-15-2011, 07:27 AM   #14
bigjoe's Avatar
Feb 2009
Blue Springs, MO
Posts: 258
Liked 3 Times on 3 Posts

What was your fermentation temp after you brought it down from 100F. What yeast strain did you use? How much did you pitch?

I'm not sure that the butterscotch was a product of the pitch temp. If your fermentation temps were low and you pulled it off the yeast too soon, which I'd say was the case, you'll get the butterscotch. Also under pitching will cause some diacetyl.

I've also found that Feremntis US-04 at low temps gives some butterscotch. I'll leave it on the yeast for a minimum of 3 weeks most times. Its really bad if under-pitched, even if only slightly under-pitched.

I've had beers with butterscotch that cleaned up in the bottle. I would give it more time. Considering it had some fermentation issues 9 days in the bottle isn't much time. Actually 20 days from grain to glass really isn't much.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked Porter = "no smoke aroma or flavor" at competition Bobby_M All Grain & Partial Mash Brewing 23 01-28-2014 07:29 AM
Small Scale Commerical Brewing (600gal/mo) on "Beer Budget" GuateBrewer All Grain & Partial Mash Brewing 5 11-02-2010 12:46 PM
Homebrew Economics: Can I really make 890 "light beers" for the price of buying 150? KCBrewer All Grain & Partial Mash Brewing 16 10-30-2010 05:39 AM
Just tried first AG... same "extract" off-flavor? Tankard All Grain & Partial Mash Brewing 17 07-13-2008 02:00 PM
"malted" or "roasted" barley Gusizhuo All Grain & Partial Mash Brewing 11 11-03-2007 04:31 AM

Forum Jump