paraordnance
Well-Known Member
This is something new to me since I never delt with diacetyl before. Brewed my first pilsner few weeks ago with Wyeast 2001 Pilsner Urquell, fermented for 14 days, pulled a sample @ 1.020, could not taste any popcorn/butter, sample was clean and smooth but decided what a heck, will give it diacetyl rest anyway. Left it at room temp for couple days, than transfered to secondary and left it to lager in fridge for couple weeks. Just pulled a sample last night and it was really bad. Not sure if it's diacetyl or what? Kind of solvently/oily type of taste, doesn't reminds beer at all. Could diacetyl developed during lagering phase? It was great beer before I swear. Is it a dumper or I just need to warm it up for couple days? Could be infection I guess too but looks clear on top. Most of the yeast has settled but some still in suspension, whats my options?