RE: Diacetyl: Tests & Remedies (was) Re: Unwanted butter - toffee flavour follow
>Something else worth a try. Yeast eats diacetyl. Dilute yourGreat stuff Harry! I don't think I'll go to all the trouble of dituting this
>spirit all the way back to less than 10% abv. Repitch with a
>healthy frothing starter culture. Bubble lock it and wait 3 days.
>Overpitch the yeast.
>Keep the ferment temperature down.
>Testing for Diacetyl:
>Take two samples of fermented wort.
>Heat one sample to about 60�C for 30 minutes, and then cool it in an
>ice bucket to the same temperature as the control sample. If the
>heated sample tastes more buttery than the control sample, your beer
>has excess alpha-acetolactate, which is the precursor of diacetyl.
>If tests show alpha-acetolactate, Stir up the lees and also repitch
>a healthy starter, about half what you normally use for
>fermentation. Bubblelock the wort and wait 3 days. Distill as per
particular batch and redistilling it, as I can make use of it in creative
ways, but I like your test and rescue method for future brews.
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