Recent content by skeeloson

Hi. I am in the same position with always having diacetyls. Just kegged a hellas and it has the same buttery-vanilla characteristics. Is there anyway to clean this up now that its in the keg. Or do i just have to play it off to my friends as a light vanilla lager. Thanks

I have made two lager brews and they have both had considerable vanilla undertones to them. Any ideas what could be causing this and how to fix going forward? They were both light lagers. These were my first attempts, so I am guessing I screwed something up. They were fermented at the proper...