Post-fermentation diacetyl reduction via Kräusening

[TyTanium]

It works!*

Had a diacetyl butter-bomb lager after 2 months of lagering.

Saw this on a few threads and thought it was worth a shot...pitched a 2qt starter @ high krausen w/same yeast...gave it 2 weeks in low 60s.
Diacetyl is gone. No perceptible trace.

I am impressed.

*Disclaimer: n=1 small sample size

EDIT: I posted this to be another data point for future brewers who may wonder if this works.

 

[diS]

I listened BS podcast with Dr Charles Bamforth about diacetyl and how to reduce it, krausening was one of them.
Really well spent 30 mins:
http://beersmith.com/blog/2012/01/29/diaceytl-in-beer-with-charlie-bamforth-beersmith-podcast-31/

Glad you worked it out!

 

[i4ourgot]

When you say at high krausen you mean when the starter hits high krausen right?

 

[TyTanium]

When you say at high krausen you mean when the starter hits high krausen right?

Yes. Actually, it was probably more low krausen. I just pitched when I saw krausen in the starter.

Also, I did NOT use a stirplate for this (goal is to wake up yeast, not build cell count...didn't want to add 2L of oxidized beer)

 

[daksin]

Yup, I've gotten great diacetyl reduction with krausening. I made my favorite ESB but for one reason or another it ended up a butter bomb. I made an ordinary bitter and tossed in a quart of the krausened beer and in a week the ESB was fixed! Yeast are cool.

 

[ReverseApacheMaster]

Brett will also eat that stuff up.

 

[generalzod4791]

Me has gotten the same results by throwing in two packs of Safale 04 or 05. Slightly different approach but inspired by the same podcast.