darknazgul
Member
I'm trying to figure out how I ended up with diacytel in my American light lager. I used Wyeast 2007 which, according to the literature, is a low diacetyl producer. I built a 2L starter at 50 deg F and chilled my wort down to the same temp before pitching, so diacetyl production should have been minimal. I let the carboy rise to 70 deg F for a day after fermentation was complete before lagering. The beer spent about a month at fermentation temp and another month at lager temp.
So:
Low diacetyl producing yeast
Low fermentation temp
Diacetyl rest
Plenty of time on the yeast
Where did my diacetyl come from?
On the plus side, I now realize how off-putting diacetyl is in an otherwise clean lager.
So:
Low diacetyl producing yeast
Low fermentation temp
Diacetyl rest
Plenty of time on the yeast
Where did my diacetyl come from?
On the plus side, I now realize how off-putting diacetyl is in an otherwise clean lager.