Houston, We Have Diacetyl

[alcibiades]

Ok, so my light munich/chinook SMaSH (OG 1.066) has a definite diacetyl aroma and flavor. Its not bad enough to dump out, but I want to know the cause. My ferm temps were around 61, and it fermented for three weeks. The only potential problem I can see is that I pitched with a single packet of nottingham, that I didn't rehydrate. It took about 12 hours to show airlock activity. Is that my problem? Does anybody here pitch non-rehydrated nottingham and not have diacetyl problems?

edit: it might be relevant that I didn't use a secondary.

 

[Hermit]

Reading it now myself.

http://beerme.com/diacetyl.php

 

[Grizzlybrew]

61 is pretty damn low. Is that the highest it got? If so, a diacetyl rest 70 -75 deg F would probably taken care of it. Is it bottled already?

 

[alcibiades]

yeah, the highest it might have got was 63 at high krausen. I thought notty liked the lower temps...

its bottled. For some reason, I didn't detect the diacetyl when i tasted it at bottling.

 

[Hermit]

Well, there are yeast in the bottles. Set it aside and hope for the best. Or serve it with popcorn.

 

[shizzle]

For some reason, I didn't detect the diacetyl when i tasted it at bottling.

im having the same issues with my lighter beers, although im kegging.
https://www.homebrewtalk.com/f163/diacetyl-151032/

 

[alcibiades]

im having the same issues with my lighter beers, although im kegging.
https://www.homebrewtalk.com/f163/diacetyl-151032/

yeah i saw ur thread after I created mine. I feel your pain. I'm gonna let this sit in the bottle for a while and hope for the best.

to be honest though, the diacetyl isnt THAT BAD of a flavor, the butterscotch kind of blends in nice with the large amount of chinook I have in my beer...So the lesson learned might be to just up the hops in all my beers in case I get diacetyl...

 

[schweaty]

After the majority of fermentation is done the yeast will begin to drop out of suspension, especially at a lower temperature like 61. The ideal thing to do is to ramp up the temperature towards the end of fermentation to keep them cleaning up diacetyl and acetaldehyde. Nottingham has a pretty wide range for temperatures ranging from 57-70F but it's still a good idea to raise the temperature late in the fermentation to keep the yeast working. Don't let the little bastards take a break until their work is done!

 

[shizzle]

yeah i saw ur thread after I created mine. I feel your pain. I'm gonna let this sit in the bottle for a while and hope for the best.

to be honest though, the diacetyl isnt THAT BAD of a flavor, the butterscotch kind of blends in nice with the large amount of chinook I have in my beer...So the lesson learned might be to just up the hops in all my beers in case I get diacetyl...

its really bad in my beer, not so much the taste, but the aroma and slick slimy texture. i might have it in my big beers too but it might not be as detectable underneath the hops and alcohol.

 

[Bullbythehorns]

What was the date code on the Notty packet? There was a bad batch that got out, which caused some funky things to go on during fermentation. I lost two batches to it before they announced it.