bovineblitz
Well-Known Member
I recently brewed an amber (Yooper's Hoppy Amber) and the diacetyl is totally overwhelming. I bottled it a month ago and it tasted fine at bottling. I have no idea what could have happened that would ruin it so badly... my understanding is that diacetyl won't go away over time, it'll actually get worse... otherwise I'd just say to myself "it's still green" and worry about it again in two weeks.
It was fermented in a 68 degree apartment in a swamp cooler with a computer fan blowing on it and the yeast is Wyeast 1450, Denny's Favorite. I made a 1.5L starter on a stir plate and decanted. It warmed up to 70ish but only after being 1 week in the fermenter... it was primaried for 1 month, no secondary. FG was 1.014... and again it tasted good at bottling. Could I have picked up a pedio infection at bottling or something? I kinda doubt it as I know my sanitation was good.
I never used this yeast before, maybe I didn't treat it right? This seems weird, because in winter I usually pitch around 60-65, and it was on the yeast cake for a full month.
It was fermented in a 68 degree apartment in a swamp cooler with a computer fan blowing on it and the yeast is Wyeast 1450, Denny's Favorite. I made a 1.5L starter on a stir plate and decanted. It warmed up to 70ish but only after being 1 week in the fermenter... it was primaried for 1 month, no secondary. FG was 1.014... and again it tasted good at bottling. Could I have picked up a pedio infection at bottling or something? I kinda doubt it as I know my sanitation was good.
I never used this yeast before, maybe I didn't treat it right? This seems weird, because in winter I usually pitch around 60-65, and it was on the yeast cake for a full month.