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Old 06-09-2011, 07:49 PM   #21
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Here's something a brewer taught me that might helps you taste diacetyl.

Make a wort about 1.040 to 1.050. Keep the IBU/SG ratio down to about 0.25 to 0.3.

Get a yeast like Wyeast 1007 (German Ale) that likes it fairly cool. Spilt the yeast into 3 to 5 batches, after pitching the yeast. Ferment one at 62F, one at 70F, and one at 78F ect... After it's fermented, bottled/kegged and carbed, chill the beer and sample side by side.

It works real well. It's just takes time.

The best brew is the brew you brew.

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Everyone has their own opinion, except the alcohol, it don't give a damn.
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Old 06-09-2011, 09:20 PM   #22
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Originally Posted by wyzazz View Post
Try a Rolling Rock, if you don't get diacetyl in one of those at around 50F then you're a lucky man!
DMS, yes, but diacetyl?

Life begins at 60....1.060, that is! - the website for the book "Experimental Homebrewing"...coming Nov. 2014
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Old 05-09-2015, 12:27 AM   #23
Gavin C
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Reviving an old thread here but my query relates to it.

I just brewed a hybrid lager. A Munich Helles with WLP029. Mostly Pilsner, a little munich, acidulated malt to get pH down and 2oz Melenoiden malt. 5.5 gallon batch.

(brulosopher's recipe) 90 min boil. Ferment at 58F initially then ramped to 68F to complete desired attenuation.

I followed the fast lagering process and it was grain to glass in 3 weeks.

Couple of weeks in the keg and I think I am getting an oily mouthfeel. I don't taste butter but the slick feeling is distinct and I think it's getting more obvious.

OG 1.048 FG 1.010

Is this history consistent with it being diacetyl?
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Old 05-09-2015, 12:41 AM   #24
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I cant see red (or green!), maybe you cant taste diacetyl...

I brew an awsome grey ale! Smooth and delicious!
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