So THAT's what diacetyl tastes like!

You will also get a slick mouthfeel from diacetyl. Its one way for people who can't taste diacetyl to detect it in a beer.

If you want to experience all those without brewing beers with the off flavors, buy an off flavor kit from the Siebel Institute, something along the lines of 20+ off flavors. We used it for an off flavor beer class, was very useful and pretty fun.

 

Just do a diacetyl rest for a few days and then resume fermenting at your normal temperature. I will usually ferment my beer for say 3-5 days, then do the diacetyl rest by raising the wort temperature up to around 69-70F for 2-3 days, then resume the original fermentation temperature for another 1-2 weeks. You want to engage the diacetyl rest when you are about 80% - 85% fermented from what I've read. That usually takes me 3-5 days (mainly 3).

 

If your ambient temp is 66-68 then I'd assume your fermentation temperature is warm enough to force diacetyl to dissipate, as I believe that 64-72F is the recommended range for a diacetyl rest. Just give your beer the normal 2-3 weeks on the yeast cake and it should clean up somewhat.

 

My first taste of diacetyl actually came from an IPA that I brought to a professional brewer. He immediately detected it while I never did until he said something. His first question was actually how long I left it on the yeast to which I responded 3 weeks and he said that was too long contrary to what most homebrewers say. I now just do 1 week primary, 2 weeks secondary, and however long it takes to force carb.

 

I think that this thread will get a bit busier.

Ok, not everyone can do temperature control for fermentation or is trying to make an award winning beer. Some people just like to brew. But that aside with most yeast and the correct conditions, you really shouldn't be making diacetyl. I try to do a diacetyl rest with every beer, but it's more just to try and let the yeast finish for attenuation and general cleaning up. But due to my work schedule I travel a lot and sometimes will pitch yeast and have to leave it for a few weeks on the cool side. I really don't notice any difference between when that happens and I can baby-sit my beer and do a proper rest.

I wonder if the pro-brewer ever actually homebrewed. They are two different worlds. The yeast act totally different in a large fermentor vs a small carboy. Also he seems to be saying that diacetyl is being made post-active fermentation. Which isn't true.

I think that this also speaks to why in another thread people said that it was okay to open bottles that might not of conditioned or be fully carbonated. It always good to taste, taste, taste.

 

The pro brewer has definitely homebrewed many batches and actually some distributors that know about brewing are surprised that they actual give their beers enough time in the fermenter while many breweries do not.

While it may be good to taste, taste, taste, IMO its pretty easy to pick out a green beer that needs some time.

 

"and actually some distributors that know about brewing are surprised that they actual give their beers enough time in the fermenter while many breweries do not."

Who is "they"? The pro-brewer? Distributors are surprised that they give their beer enough time while others give less time?


Did he tell you to more it to a secondary after one week? Or that one week is all that needed? I don't see the need for you to use a secondary if you keg. You can condition in the keg.

Yes, pro's can finish beer in a short time. So can homebrewers. Some pro's and some HB'ers can not. It's all process. And if the beer need time, then give it some more. But "green beer" really is used to describe something other then diacetyl.

 

He said when homebrewing his process was always 1,2,3. 1 week in primary, 2 in secondary, and 3 to carb (less if you keg and force carb obviously). The fact is that even a decent amount of breweries rush their beers out (less than 3 or 4 days after fermentation is complete) and can lead to less than stellar beer.

I know "green beer" is completely different from diacetyl. What I was saying is that many breweries rush their product out because of such high demand, which doesn't always necessarily display flaws in the beer but can result in "green" beer.

 

Fair enough, thanks for the clarification.

 

Yep. 20 people at $15/person. We needed extra funds to cover the cost of the Coors light required for the tasteless base beer.

 

Haha we used Coors Light for our demonstration as well. All of us are aware now of what are the true tastes of some of the off flavors, and the need to avoid them, and easy ways to do so. Sour Coors Light was actually not too bad (been on sour kick lately), but Coors light with diacetyl, or tannins, uggghh. Funniest thing was our club President and the member who presented arguing over how to pronounce diacetyl.

 

What yeast did you use? I've never had an issue with an ale yeast, but a couple of them do have a reputation.

Here's a "Just in Case" tip: This summer I had a big issue with a lager yeast and the original yeast I had pitched did not clean it up with time, even at raised, diacetyl rest temperatures. After discussions with other BAs, I ended up making a small starter with a new pack of dry ale yeast (dry ale yeast is all I can get at my LHBS) to get the yeast active and then I pitched it and allowed the yeast to work on the diacetyl.

 

I hope he only homebrews a narrow range of styles and perfectly replicates all his processes every time. Otherwise, this 1/2/3 approach would not always result in the best possible beer.

 

It's not clear to me how leaving it on the yeast too long would lead to a diacetyl presence in a beer. In fact, one might predict exactly the opposite, that diacetyl declines with duration of yeast contact. Sometimes homebrewers experience diacetyl problems because they follow the advice you gave. By transferring from primary at a prescribed time rather than based on hydrometer readings and sensory perceptions (especially in the case of diacetyl and acetaldehyde), one invites problems associated with premature transfer.

 

^^^ +1