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Old 03-23-2014, 11:44 PM   #1
BeerMeThatBeer
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Oct 2012
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Title pretty much says it. Did a cali common lager, thought i had it nailed but maybe i rushed it? Definite diacetyl/butterscotch flavor. (Lets not diagnose here, though) Its drinkable, but im just not a huge fan.

Its in the keg now, and fully carbed up. Any suggestions for some dry hops i can put in the keg to help cover up (and may actually go well with this style made w/ northern brewer hops)
Thanks!
-beermethatbeer


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Old 03-24-2014, 09:23 AM   #2
estricklin
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I'm not saying it will cover it up, but some Northern Brewer is worth a shot.
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Old 03-24-2014, 10:42 AM   #3
Hjandersen
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Unless you did really well in separating the yeast from your beer there's a good chance that the diacetyl will subside or completely disappear..

But hey - why not do some dry-hopping just to make sure?!
I'd pick something really fruity like Galaxy, Citra, Mosaic or Falconers.. I imagine earthy/dank flavors would clash more with the diacetyl.

All most every time I test bottles to see if carbed yet a bit too early I detect diacetyl - after 10-14 days in the bottles it is completely gone so there's still hope!

 
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Old 03-24-2014, 12:11 PM   #4
CadillacAndy
 
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If you saved any of the yeast left, you can make a 1L starter and pitch it in the keg/secondary and it will usually clean up the diacetyl. I've had good success with it. Just make sure you use the same yeast or if that's not available, a less attenuative strain. I wrote a more detailed description about how to fix diacetyl if you're interested. It's save more than 1 beer for me.
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Old 03-24-2014, 10:58 PM   #5
BeerMeThatBeer
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Oct 2012
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Awesome! Thanks for the advice all.

Not sure which way ill go; but good to know I've got options and may improve a slightly sub-par batch.
Cheers!
-beermethatbeer


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Old 03-25-2014, 02:02 AM   #6
adrock430
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Jan 2012
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If it doesn't clean up, you can always sour it


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