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diacetyl

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  1. lemy

    Temperature Issues Beyond Reason

    Early this morning I brewed a Chocolate Oatmeal Stout. This is the first 12-gallon batch on "my" system. I possess a 14.5 gallon conical fermenter, so why not fill it? Since it was my first big batch, it was not without problems and a lot of learning. I learned a valuable lesson about combing...
  2. lemy

    Temperature Issues Beyond Reason

    Early this morning I brewed a Chocolate Oatmeal Stout. This is the first 12-gallon batch on "my" system. I possess a 14.5 gallon conical fermenter, so why not fill it? Since it was my first big batch, it was not without problems and a lot of learning. I learned a valuable lesson about combing...
  3. ChaosB

    Overpitch Diacetyl

    Think I might have overpitched my last batch which is now riddled with a flavor I believe to be diacetyl. Made a 2 L starter with WLP001 dated best by 17 MAY 20 around 15 MAR and used a stir plate. Didn't get as much yeast at the bottom of my flask as I normally see and didn't end up brewing...
  4. A

    Possible diacetyl infection?

    Hi everyone. I recently brew this beer (#1): I added half a pound of table sugar to bump up the alcohol content (I don't really know if that's a good idea) and it was the first time I did so. Before this (3 weeks earlier) I brewed another IPA (#2), that currently bottle conditioning, and so...
  5. B

    Dry hopping Ger Pils?

    I got distracted during the end of my brew day. A moose was eating my spent grain just outside of the garage door. I brew with a manual HERMS system with propane so the door was wide open. I dumped the grain into a snowbank. I forgot my final hop addition. It was supposed to be 2 0z of Hallertau...
  6. Iowa Brewer

    Diacetyl/Acetaldehyde Clean Up

    Hi all, Having an Acetaldehyde issue. Had to dump one batch due to acetaldehyde that converted to diacetyl, and now have detected acetaldehyde in my bock (used WLP844 German Bock) after doing a diacetyl test (the one where you chill one sample and heat one so as to convert any acetaldehyde to...
  7. Iowa Brewer

    Dealing with Diacetyl, Question

    Hi all, After bringing the temp of my bock up to 66F for 48hrs, I did a diacetyl test I found online and discovered the heated-and-then-chilled sample tasted of butterscotch, hinting at the presence of acetolactate, which would later turn into diacetyl. I'm leaving it now at 48 for a few days...
  8. G

    Diacetyl from bottling

    Hey guys, This is now the second batch that I have noticed this, so I’m just curious if I’m starting to go crazy or not. I’ve brewed two batches a little while ago, both are partial mash. First one being an ipa and second being a neipa style with fruit additions. Both were amazing in the keg...
  9. J

    Dry hop creep / Diacetyl in IPA

    Hi all! Sure, this topic has been up before. Even dug deep into with scientific articles etc. Still some things aren't quite clear to me. So, a couple of hours of googling, reading articles, listen to podcasts etc. I have a good understanding of what "Hop Creep" acutally is, and why it...
  10. N

    Diacetyl analysis on a UV/Vis spectrometer

    Hey, I tried to find diacetyl measurement of a relatively simple method. I have previously measured the concentration of the GC, but the possibility does not exist anymore. Now, however, I have a UV / Vis spectrometer in use, if any of you had a good tip for me, I would be very happy.
  11. Shawn3997

    Krausening an already-primed keg?

    My latest Oktoberfest lager seems to have some diacetyl in it and I'm going to chuck some krausening starter in to remedy this. The keg is at room temperature but is already gassed up to 2.7 volumes. If I make a 1.25L starter using 125g of DME and then toss this in the keg and seal it up am I...
  12. R

    Diacetyl in Lager 2 weeks into lagering

    Making a Stella Clone for the Father In law. https://beerrecipes.org/Recipe/2584/stella-clone.html OG came in a LITTLE high but I also had an extra LBS of malt to try and adjust for inefficiencies. 8 Days fermented at 53 degrees - it had pretty much stopped bubbling for 2 days (bubble every 1...
  13. brandonlovesbeer

    Diacetyl Rest?... But Krausen has dropped

    Uh oh. I wanted to do a Diacetyl Rest, but Krausen dropped out last night some time. I JUST cranked the control temp up (from 52˚F-ish) to 65˚F. Questions: 1) Am I too late? 2) Is that the correct temperature? Thanks
  14. bradleypariah

    Fight diacetyl w/out raising temp

    I'm new to lager, and my basement is a cool 55° F. Horror stories about cold fermentation are making me worry about diacetyl. I have electric heated blankets and an electric heating pad, but no InkBird or anything like that, so I'm afraid of making my lager too hot if I just let it go all day...
  15. B

    Rehydrating Lallemand Diamond Lager yeast

    Hi: I'm about to try a Munich Helles. The instructions for rehydrating on the packages and on their website are different and Palmer's book is another version. It sounds like this is more critical for lagers than ales. Lallemand does not recommend a starter and I like simple methods. Can anyone...
  16. nosoup4me

    Go ahead and do a diacetyl rest? Bohemian Pilsner

    I'm on Day 5 of lagering 11 gallons of a 1.045 OG Pilsner (my first lager). I did a split batch and had WY2124 (recommended yeast temp range of 45°-55°) in one carboy and WLP833 (recommended yeast temp range of 48°-55°) in another. Right now they are both sitting at 50° in the same fermentation...
  17. Morkin

    Will Lagering Clean up Diacetyl Completely?

    Brewed a Premium American Lager about 5 weeks ago. I fermented for about a week and a half, and at the end of the fermentation (yes I checked with hydrometer) I did a Diacetyl rest for 2 days at around 65. I fermented at 55. When I transfered to secondary, there was no hint of Diacetyl...
  18. C

    Diacetyl rest or longer primary?

    I have a slightly modded version of Ed's Haus Ale in primary right now. Through the most active few days it was fermenting at 64*F, but as activity decreased it has dropped to 61*F and may drop further because the basement closet where I ferment is a pretty cool spot (usually around 55 ambient...
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