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Old 02-18-2008, 03:19 PM   #1
Oct 2007
Posts: 22

I just bottled my lager with some DME. I tasted the brew at bottling and it was nice and crisp a bit sulfury and not but a tad of diacetyl. Now after sitting at 60-65 for a week it tastes like a butterscotch sunday. Is this due to the re-addition of the DME. Is this normal? Should I just RDWHAHB and ride out the bottle conditioning a bit longer?
Thanks for the input.

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Old 02-18-2008, 08:40 PM   #2
Mar 2007
Posts: 49

Diacetyl comes from the oxidation of a byproduct of the yeast called (AAL) which is generated at the beginning of fermentation. Later on, with the use of a diacetyl rest, the yeast will eat up the diacetyl before it flocculates to the bottom of the fermenter.

Now if the AAL oxidation ended by using up the rest of the oxygen, that means that there still is some AAL in the beer. You may have reintroduced oxygen when you racked to the bottles, thus giving the remaining AAL a chance to oxidize and create more diacetyl.

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Old 02-18-2008, 08:59 PM   #3
Kaiser's Avatar
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 129 Times on 75 Posts

Originally Posted by TimmD
Should I just RDWHAHB and ride out the bottle conditioning a bit longer?
This is your only reasonable chance anyway. Give it some more time. the yeast should clean it up over time. If it doesn, then it pooped out and wasn't healthy enough.


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