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No. Yeast will break down some compounds after the attenuative phase is complete. They will break down diacetyl into other compounds that have a much higher flavor threshold. It is believed that some esters and phenolics can also be further metabolized but this is much less apparent. Regardless...

What kind of vessels are you fermenting in? What is your sanitizing regime? Do you clean them after each brew with a cleanser, or just rinse? Just because it hasnt been opened doesn't mean it couldnt be a contamination. Could have been something lingering there already that survived or...

It is quite common for fermentation to slowly wind down. I did not mean to sound like one day things would be hustlin' and the next it's dead. Some yeasts simply take their time near the end. I still want to caution you on pressure being any sort of indicator. IMHO it's just not a reliable...

The only reason I make a starter is because I keep a culture going a few batches before buying a new pack. I'll make a starter, harvest a jars worth and pitch the rest/desired amount (Brulosophy method.) I could try making an even smaller starter? As per the other thread I don't disagree that...

Care to elaborate on how you ferment with 002/1968 to push fruitiness. I just finished a brown porter fermented at 70°F and only pitched a 700ml starter. Very clean. No fruitiness or buttery diacetyl AT ALL! Also did a bitter recently with the same result.

I certainly agree with you. I wasn't completely clear on that. Yes when the yeast has completed fermentation...it's basically done. Some strains may respond to rousing by eeking out a tad more attenuation, but generally it's completed its task. I agree that the only way to know if it's done for...

You are correct in your assumption that the more highly kilned, roasted, and stewed malts contribute less-fermentable/unfermentable sugars to the beer. I would not rely on pressure either static or otherwise to be indicative of anything. Pressure climbing could simply be due to the temperature...

Hello all! I'm looking to brew a nice English Bitter. Probably a pretty simple one with MO, a little crystal, and maybe some Victory malt. Fuggles hops. Anyhoo. I've really been trying to figure out what yeast strain I want to use. I really want to get a better understanding of a true, estery...

I use a hard plastic syringe similar to a 100ml food syringe....bought it on eBay labelled "Home Enema Kit." Works great....for beer....haven't tried the enema. :D

I brewed a variant of Orfy's Mild. I ended up increasing the base malt a tad, mashing at 160. Ended up with an OG of 1.042. I fermented with WLP002 at 62 degrees F. And then a brief rest at 70 for a couple days before crashing and kegging. Beer ended up at 1.015 and was quite flavorful but light...

Thanks for the detailed reply. I'll definitely get around to a controlled taste test sooner or later. I tried a Pilsner Urquell and Shipyard Pumpkinhead last night. I thought I sort of tasted a buttery/popcorny taste in the Pilsner, and if it was present in the Pumpkinhead it was pretty well...

So do you think that the Sam Smith flavor is more like....estery? That's what I get and am just looking for some confirmation because I only say "estery" based on what I've read. I don't detect any diacetyl in any SS beer I've had.

Right! It is quite indescribable. To me Sam Smith (especially their pale ale) tastes like what I would call estery. Based on what I've read and heard about ester flavors I would say that beer is an outright ester bomb. It's like the forefront flavor of that beer. Now I don't detect any sort of...

Here is an excerpt out of an article written by Josh Weikert. From the section: Sensory Confusion ". Rich, bready melanoidin aromas can (apparently, because I’ve done it) be mistaken for diacetyl—I had to train the sensory hook out of myself with a healthy serving or six of Old Speckled Hen...

I agree it is a yeast derived flavor. I have fermented several batches with both S04 as well as WLP002 and pushed ferm temp to try and create these flavors. It still always seems to fall short and end up very clean. I recently made an ESB with 002 fermented at 70 degrees and packaged within 7...

Hi guys. Been lurking here for about a year now and can generally find the information I need by searching past threads but I'm really stumped this time. I have recently grown fond of English style Pales/Bitters. There is a certain flavor to them that I have always identified with the...