So the brew I'm currently working on is some sort of funky farmhouse ale. It started with a pretty standard saison malt bill that I pitched White Labs Belgian Golden Ale Yeast (WLP570) into. About 48 hours later, I also pitched dregs from one bottle of Sofie and one bottle of Rayon Vert. Here we are a month later and I took a sample last night while racking to secondary. It tasted and smelled pretty great -- crisp and lemony with just a touch of barnyard funk -- with the exception of an unfortunate buttered popcorn note in both the smell and the taste. This, from what I understand, is the tell-tale sign of diacetyl. Never had this issue before. My plan was to let this sit in secondary for a month to clean up and dry hop towards the end. My question is, is it too late to clean up the diacetyl off-notes? What can I do in secondary to help with this?
Sounds like some Pediococcus got in there. The Brett should eventually clean things up. Nothing to worry too much about, forget about it for a couple months. Leave it warm-ish (above 60 F), nothing else you need to do.
I had Pedio kick up quite a bit of Diacetyl on a sour I did and it was bad in the bottles. Gave it another couple months at room temp and the Brett cleaned it all up. Just don't dry hop until it is all cleaned up. Really annoying when you dry hop and them have to wait for the Brett to clean it up and you lose all the dry hops in that time.
Thanks, guys. I've currently got my carboy in our unfinished basement, which probably hovers around 58-60 F, so I guess I'll bring it upstairs into room temp for a couple months.
