DMS - Taste Before Fermentation?

[Douglefish]

So I made the mistake of tasting my Belgian Single 2 days into fermentation (Wyeast 3787). I know, RDWHAHB. It's just not what I do There is definitely an off flavor, and my guess is that it's Diacetyl or DMS. To be perfectly honest, I just don't have much experience with either. You should be able to tell the difference between Butter and Cooked Corn, but I guess I just don't have the taste for them.

I'm leaning towards Diacetyl because I figured that since it's made during fermentation that I wouldn't have tasted anything in the hydrometer sample before fermentation which I didn't. I would have tasted DMS since it's made in the boil correct?

Thanks for the help

 

[brewslut]

Yeah Dont sweat it dude its 2 days in.......let it go for at least 3-4 more days and if you think its diacetyl,ferment should clean most of that up,and you can always do a diacetyl rest at the end of ferment.Hope this helps Remember beer is ready when youve drank the last one!! relax give it time!!

 

[Douglefish]

Just so I'm clear, I guess I was specifically wondering what I was tasting DMS or Diacetyl. Is the assumption true that I would be able to taste DMS in my pre-fermentation sample?

Since I didn't taste DMS in that sample I am probably tasting Diacetyl?

Just want to test my logic to learn.