Will Lagering Get Remove Diacetyl

[FlaglerBC]

I love butterscotch, just not in my most recent Pilsner. I made a starter, let it ferment, gradually brought it up the beer up to 68 for a d-res of 7 days. Gradually brought it down. Clarified with gelatin. Just pulled a sample and I have a butterscotch Pilsner. Yuck. Will letting this sit at 35 degrees for a month or so did it? Thanks.

 

[FlaglerBC]

Excuse the title, haven't even had a homebrew yet. Although I sure hope there is a solution to get remove Diacetyl

 

[dcbw]

Yeast will metabolize it if they are warm enough. You may need to resuspend the yeast and bring it back up to 65 or so for a while while they do the job. I'm surprised they didn't handle it the first time though.

Lagering won't really get rid of it as far as I know.

 

[Cyclman]

+1 Very little yeast activity during lagering, yeast remove diacetyl.

 

[Dynachrome]

Subscribe.

I may have to give this some thought in regards to this little problem.

https://www.homebrewtalk.com/showthread.php?t=582130

 

[FlaglerBC]

Thanks for the input. I'm so surprised as I did such a long drest. Because I finned with gelatin will there be enough yeast left to clean up? I washed some of the yeast, should I repitch into the keg and bring up to 65?

 

[brewerdoc]

Thanks for the input. I'm so surprised as I did such a long drest. Because I finned with gelatin will there be enough yeast left to clean up? I washed some of the yeast, should I repitch into the keg and bring up to 65?

You can give it a try but not sure it will help all that much. I'm curious, what strain did you use and at what temp did you ferment?

 

[FlaglerBC]

Wyeast 2007 (which really shouldn't have a Diacetyl issue) fermented at 50

 

[dmtaylor]

Lagering will not help. Pitching a huge starter of more active yeast and keeping it warm for a couple more weeks would help.