Diacetyl Rest After Kegging?

[Cpt_Kirks]

I have an Amber Lager that has a STRONG diacetyl taste. I mean, you could put this stuff on your popcorn. The beer has a very nice color, good head, and under the butter the taste seems good.

I did a diacetyl rest between primary and secondary, about two days worth, but I guess the yeast was shot.

Now, I am thinking of pulling the keg out of the kegerator, letting it warm up to about 65*, and pitching another pack of yeast into it. I will give it a few days, then stick it back in the kegerator.

There will be a little sediment, but that will beat butter.

Should I add a little taste of sugar with the yeast, or just let it eat what it can find in the keg?

 

[Saccharomyces]

If you want to try this you will have to krausen it. Make a 2L or so starter *at the original gravity of your beer*, get it fermenting, and when it's at full krausen (probably 24-36 hours) pitch it into the keg. Let it ferment out, at least a week (two weeks is better). Then you will probably want to rack into another keg for serving to get it off the sediment.

A good clean ale yeast like Cali ale (US-05 dry) would do the trick, it should consume at least some of the diacetyl.

 

[Cpt_Kirks]

If you want to try this you will have to krausen it. Make a 2L or so starter *at the original gravity of your beer*, get it fermenting, and when it's at full krausen (probably 24-36 hours) pitch it into the keg. Let it ferment out, at least a week (two weeks is better). Then you will probably want to rack into another keg for serving to get it off the sediment.

A good clean ale yeast like Cali ale (US-05 dry) would do the trick, it should consume at least some of the diacetyl.

Thanks, I will pick up some yeast and give it a try.

I don't have anything to lose.

 

[malkore]

But next time, taste BEFORE you keg. It sorta sounds like the beer was 'rushed' into the keg prematurely.

Secondary is good for clearing, and cleaning up off flavors. A longer primary also works. Its the yeast that clean up after their own off-flavors...especially diacetyl.

 

[Cpt_Kirks]

Two weeks in the primary at 48*, a two day rest at 65*, two weeks in the secondary at 38*, then two weeks in the keg at 38*.

There was a minor diacetyl taste at kegging. It got worse, by a LOT.

If it is an infection, the extra yeast and fermentation probably won't help. But, it's either that, or dumping the keg.

ETA: Let me clarify. When I kegged it, I sampled the beer in the SG test tube. It tasted fine. I force carbed some of it in a 2 liter bottle and by that evening, it had some butter taste. Now, it is a LOT of butter taste.

 

[Saccharomyces]

Many of us have been there.... lesson learned. At least my neighbor likes my butter lager.

 

[david_42]

Nothing wrong with butter beer, Harry.

But, rather than working on a timetable, let it rest warm until the flavor is right.

 

[Cpt_Kirks]

FWIW, I just tapped the release on the keg and gave it a sniff. The starter has been in the keg for about a day.

I smelt beer, and yeast, but no butter. Maybe this is going to work.

 

[Irrenarzt]

how about kegging then carbonating with priming sugar in the keg? might help...

 

[homebrewer_99]

I had the same problem on a Speed Brew that I aged.

I dumped the pressure, opened it and pouring in 1/4 packet of Notty. Then I let it sit at room temp for a week and it was all cleared up.