Dammit! Diacetyl in my SMASH in the keg. Is it possible to get rid of it by pulling the keg out of the keezer for a week or two so it can warm up?
Diacetyl In Keg
- Thread starter jlinz
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
stoby
Member
I tried doing that once and it didn't help at all. I have heard of others doing it and they claim that it fixed it up. Once guy told me to krausen it, but I never got everything together to do it.
couchsending
Well-Known Member
- Joined
- Jun 21, 2016
- Messages
- 3,032
- Reaction score
- 2,131
Maybe... what yeast did you use? What type of beer? Krausening will definitely fix it and is super easy. Is the keg already carbonated?
A forced diacetyl rest is also incredibly easy and will eliminate this from happening in the future.
OP
OP
Yes, It is carbonated in the keg. I used US-05.
singybrue
Well-Known Member
How clean are your keg lines?
That can also be a source
That can also be a source
OP
OP
I clean them every brew, so I don't think that's it. I think it may be that I kegged it too early. It was at 1.014, and I probably should have waited a bit and took another reading after a few days. May not have reached terminal gravity.
singybrue
Well-Known Member
I think you're right, but I was just throwing out dirty lines as a possibility. I had just read this article this morning: https://www.homebrewersassociation.org/how-to-brew/5-common-homebrew-flavors-fix-pt-ii/
I had a beer that seemed to develop diacetyl over time, and my lines hadn't been cleaned in a while.
Yes. 3 weeks.
