Gentlemans_Ale
Well-Known Member
Has anyone experienced increased diacetyl with the Kveik at low fermentation temps?
I just brewed an APA with 2-row, pilsner, and catapils, Omega Yeast’s Hornindal Kveik and Strata hops. Pitched the yeast at 90 F and fermented at room temp so it fell to 72 F after about 30 hours. It stayed 70-72 for the rest of the fermentation except when I dry hopped with 4 oz. of Strata after a week and a half and put it in my fermentation chamber to get it up to 85 for a day or so. It attenuated well and final gravity was 1.011. Equipment was cleaned and sanitized well. It’s all carbed up and keg is tapped and I’m getting a slick, oily mouthfeel but no butter aroma or taste...but I have failed to pick up the movie popcorn butter character of diacetyl in off-flavor demonstrations. There are no other off-flavors and beside the mouthfeel, it is a really good, dank, pale ale. I don’t think I have an infection. I’ve never had a diacetyl problem in the past so this is puzzling me.
If it is diacetyl, is it too late to warm up the beer and try another diacetyl rest? I’m pretty sure I have some residual yeast in suspension.
Thanks!
I just brewed an APA with 2-row, pilsner, and catapils, Omega Yeast’s Hornindal Kveik and Strata hops. Pitched the yeast at 90 F and fermented at room temp so it fell to 72 F after about 30 hours. It stayed 70-72 for the rest of the fermentation except when I dry hopped with 4 oz. of Strata after a week and a half and put it in my fermentation chamber to get it up to 85 for a day or so. It attenuated well and final gravity was 1.011. Equipment was cleaned and sanitized well. It’s all carbed up and keg is tapped and I’m getting a slick, oily mouthfeel but no butter aroma or taste...but I have failed to pick up the movie popcorn butter character of diacetyl in off-flavor demonstrations. There are no other off-flavors and beside the mouthfeel, it is a really good, dank, pale ale. I don’t think I have an infection. I’ve never had a diacetyl problem in the past so this is puzzling me.
If it is diacetyl, is it too late to warm up the beer and try another diacetyl rest? I’m pretty sure I have some residual yeast in suspension.
Thanks!