Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Finally got diacetyl
Reply
 
Thread Tools
Old 10-10-2012, 04:25 AM   #1
JDFlow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Seattle, WA
Posts: 435
Liked 27 Times on 23 Posts
Likes Given: 17

Default Finally got diacetyl

Note: I used Nottingham, but this is my fault not the yeasts. My pumpkin ale came out a little off (now I have to do another). Until tonight I couldn't put my finger on it. I stuck my nose deep in the glass and it hit me like walking into a movie theater and now I can taste it coating my tongue when I drink it. I'm about 18 batches in and this is my first off beer so I'm not even kinda mad. I messed up by only leaving it in primary for 1 week.


JDFlow is offline
 
Reply With Quote
Old 10-10-2012, 12:48 PM   #2
carter840
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: New Haven, CT
Posts: 152
Default

Quote:
Originally Posted by JDFlow View Post
Note: I used Nottingham, but this is my fault not the yeasts. My pumpkin ale came out a little off (now I have to do another). Until tonight I couldn't put my finger on it. I stuck my nose deep in the glass and it hit me like walking into a movie theater and now I can taste it coating my tongue when I drink it. I'm about 18 batches in and this is my first off beer so I'm not even kinda mad. I messed up by only leaving it in primary for 1 week.
Just did my first pumpkin and although I am not that experienced I think your issue (as you stated) was your short time in primary. If you used actual pumpkin (or yam) material in your boil or mash, you will have a lot of materials that take time to breakdown. One of these is pectin, which contains some proteins and sugar (it's basically the plants cell wall). I'm not sure if you added pectic enzyme, but either way this particulate mater takes some time to breakdown.
I'm planning on 2 weeks in primary for my pumpkin ale, and hoping that the yeast eat up as much of that pumpkin's sugar as possible (with the help of the pectic enzyme).

But as I said I am new and my thinking might be off on this one.

Also what temperature did you ferment at?


carter840 is offline
 
Reply With Quote
Old 10-10-2012, 08:51 PM   #3
JDFlow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Seattle, WA
Posts: 435
Liked 27 Times on 23 Posts
Likes Given: 17

Default

Quote:
Originally Posted by carter840 View Post
Just did my first pumpkin and although I am not that experienced I think your issue (as you stated) was your short time in primary. If you used actual pumpkin (or yam) material in your boil or mash, you will have a lot of materials that take time to breakdown. One of these is pectin, which contains some proteins and sugar (it's basically the plants cell wall). I'm not sure if you added pectic enzyme, but either way this particulate mater takes some time to breakdown.
I'm planning on 2 weeks in primary for my pumpkin ale, and hoping that the yeast eat up as much of that pumpkin's sugar as possible (with the help of the pectic enzyme).

But as I said I am new and my thinking might be off on this one.

Also what temperature did you ferment at?

I hadn't even considered a pectic enzyme. So you just add it to the primary or do you need to mix it in well with the pumpkin?
JDFlow is offline
 
Reply With Quote
Old 10-10-2012, 11:43 PM   #4
Safa
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Birmingham, Alabama
Posts: 439
Liked 30 Times on 21 Posts
Likes Given: 8

Default

I have some in primary right now, I'm guessing it is too late to add? I have some handy, and it will be in primary for another 2 weeks at least.

Thanks to to OP for asking this, I had been wondering!
__________________
A little irreverence is good for the soul
Safa is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Diacetyl Test and Diacetyl Rest Length ayoungrad Fermentation & Yeast 42 05-21-2011 09:57 PM
Ahh, so THAT'S what diacetyl is. JonM Fermentation & Yeast 6 05-12-2011 07:32 PM
Diacetyl Begin2Brew Fermentation & Yeast 3 03-24-2011 12:33 AM
Help with Diacetyl gxm Fermentation & Yeast 17 04-21-2010 05:28 AM
Diacetyl Go Away!!!! bierbrauer Fermentation & Yeast 4 09-01-2009 07:39 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS