Brett diacetyl absorption or convert, & flavor thresholds?

Discussion in 'Homebrewing' started by InVinoVeritas, Mar 19, 2016.

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  1. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    So I'm in the middle of cold crashing a Brett brew that starts at a kölsch. For those that have used 2565, you'll be familiar that it doesn't flocculate for a very long time. So I found myself thinking has it had time to take care of the diacetyl. Of course the krausen dropping isn't a final determination and with adding Brett it's not a concern. What does Brett do to diacetyl, convert or absorb? If convert, anything above flavor thresholds?
     
    #1 InVinoVeritas, Mar 19, 2016
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I'm not sure I understand your concern. I'd generally expect a slow floccer to be, if anything, better at cleaning up diacetyl, because it doesn't go to sleep as quickly. Either way, I have used 2565 and haven't had any problems with diacetyl. I do raise the temp toward the end of fermentation for a diacetyl rest as insurance.
     
    #2 VikeMan, Mar 19, 2016
  3. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    No concern really. Perhaps post had too much noise. Remove the 2565 from conversation. I'm really just interested to understand what Brett does to diacetyl, absorb or convert? If convert above or below flavor thresholds? If above, what are the flavor profiles? Disregard the other information.
     
    #3 InVinoVeritas, Mar 19, 2016
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    My understanding is that Brett uses ("eats" is the term often used) diacetyl, and that's why Brett is often used in pedio (which makes diacetyl) beers. I have to add though that I'm no expert on Brett. It's just what I have read in many places.
     
    #4 VikeMan, Mar 19, 2016
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  5. jmich24

    jmich24 Initiate (0) Jan 28, 2010 Michigan

    I dosed Brett into a diacetyl bomb esb. Even after two years in a bottle a well respected "diacetyl taster" noted it immediately. Just my own personal experience, no science to back it up.
     
    #5 jmich24, Mar 19, 2016
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