KarmaCitra
Well-Known Member
So I just got my results back for a local Homebrew competition (BJCP sanctioned) and my Rye Blonde scored a 21 [emoji15]
The main point in both scoresheets was a very strong diacetyl presence, to the point that one of the judges stated "either I'm insensitive to diacetyl, or it has precursor and is releases as it warms".
My question is, as I sip this same beer, could I be completely insensitive to diacetyl? I am trying my hardest to pick up the buttered popcorn character, and can't seem to get it.
To give you a background on the fermentation of this one, I ended up pitching a packet of US-05 as insurance on top of an old pack of WLP-001, OG was 1.054, FG was 1.008 (2.5 week fermentation at 65° with a week cold crash at 34°).
Thanks for the input!
The main point in both scoresheets was a very strong diacetyl presence, to the point that one of the judges stated "either I'm insensitive to diacetyl, or it has precursor and is releases as it warms".
My question is, as I sip this same beer, could I be completely insensitive to diacetyl? I am trying my hardest to pick up the buttered popcorn character, and can't seem to get it.
To give you a background on the fermentation of this one, I ended up pitching a packet of US-05 as insurance on top of an old pack of WLP-001, OG was 1.054, FG was 1.008 (2.5 week fermentation at 65° with a week cold crash at 34°).
Thanks for the input!