Nickyssix
Well-Known Member
Hi there, I'm relatively new to posting on here, but have learned most of what i know about brewing on this forum - so thanks to all the heads out there!
My question - Does anybody attempt to get Diacetyl on purpose when making a Pilsner Urquell type beer ?
I know that is a definite characteristic of that particular beer so i wondered if anyone has a method for this.
Couple of points -
1. I always pitch at about 10-12 degrees (50-53f) and have never had a problem with diacetyl..these days i dont really bother resting because it never happens.
2. This time i pitched at about 15c (60f) hoping this will create a little bit of butterscotch i'm looking for.
Anyone have any thoughts or experience with this ?
Is this crazy talk?
Thanks in advance
My question - Does anybody attempt to get Diacetyl on purpose when making a Pilsner Urquell type beer ?
I know that is a definite characteristic of that particular beer so i wondered if anyone has a method for this.
Couple of points -
1. I always pitch at about 10-12 degrees (50-53f) and have never had a problem with diacetyl..these days i dont really bother resting because it never happens.
2. This time i pitched at about 15c (60f) hoping this will create a little bit of butterscotch i'm looking for.
Anyone have any thoughts or experience with this ?
Is this crazy talk?
Thanks in advance