Cranking up diacetyl

Dude, I have a great idea... ferment as normal, then just get a to go cup from the local Cinemark...

 

You want diacetyl on purpose, eh? I haven't experienced diacetyl with the 2206. Think I might have gotten it from WLP820 or 2308 maybe, I can't remember which one. Nothing a little warmth and time couldn't fix, but then of course you won't be doing that.

Oh. Be sure to rack the beer to secondary very quickly, like after the first 2 or 3 days, to prevent 90% of the yeast from eating the diacetyl. Sounds like a newb thing, but I'm sure that's why I got diacetyl way back when, racked too quickly.

 

but... why?

 

Put the carboy in the direct heat/sun. Lol

 

Just wondering how that will cause Diacetyl?

 

Eh, no diacetyl correlation but the other unwanted flavors may balance the butterscotch bomb.

 

On a recent batch of cream ale, I purposely aimed for DMS. I did a very weak boil, with the lid on, short boil, pilsner malt. Success. It's not a huge DMS flavor, but it's definitely there.

 

I think he is planning on offsetting the Diacetyl with spicing... http://www.beeradvocate.com/communi...ng-doing-october-edition.340264/#post-4129329

 

Boy, brewing to produce diacetyl just gives me the chills.

If I wanted to encourage diacetyl I would brew with the Ringwood strain (Wyeast 1187) and make sure that I discourage the yeast from ‘cleaning up’ at the end of fermentation. Maybe once my anticipated FG is achieved cold crash the beer to make the cells go dormant.

This sort of process seems to work for the commercial breweries that utilize Pugsley brewing systems.

Cheers!

 

You are definetely a beer geek...nothing like homemade off flavor kit : )

 

Definitely am a beer geek. BJCP says about cream ale: "A low to moderate corny flavor from corn adjuncts is commonly found, as is some DMS." Oh yeah..... I did also use flaked maize. So there's that as well.

 

Cold crash it before the yeast are done, and I mean get it down to 30F. PU is said to target a gravity, then crash the yeast.

 

Rack it early. You really should. Plus chill.

 

I was about to ask why you specifically wanted diacetyl, but you just answered it.
FWIW, I brewed the Imperial Oatmeal Stout from that article, (only switching the yeast to Wyeast's Irish Ale instead of the lager yeast - that always gives me good results with stouts)
Even though I forgot to add the lactose, it still came out really good.
I hate to think if ABInbev actually wanted to market it, what they could do.

 

Email southern tier about that creme brulee stout of theirs. I am positive they could help ya out.

 

I brewed two beers this year with BRY-97 and had to contend with diacetyl in both. It seemed to develop, or at least my palate only noticed it, after I kegged and carbonated the beers. I think I kegged each after 2 weeks, but more time was needed, I guess. Anyhow, less esters than Ringwood.

 

Good to know, as I have a pack of BRY-97 in the fridge to use up one of these days. I've heard it's a long lagger as well, but that if done right, it's a great yeast. So we'll soon see.

 

I ended up pulling the kegs, releasing the pressure, letting them warm up to ambient cellar temps. I made a 500 mL starter with 34/70 dry lager yeast (it was either that or wine yeast) allowed the yeast to get active overnight, pitched it into the kegs (each got ! half a pack's worth), and waited three more weeks. It got better.

 

Bry 97 is one I refuse to use. A lagger for use and got huge medicine nasty taste from it several times. All ended up as drain pours.

 

Used it once. It does have a long lag time. The equivalents are WLP-051 or Wyeast 1272. A starter of healthy yeast would fix the lag, if I remember the performance of those correctly when pitched from a starter.

 

Totally agree, Ringwood Ale Yeast/1187 is the best diactyl producer I've ever used (and will never use again!)

 

The Ringwood yeast can produce a beer devoid of perceptible diacetyl as long as you provide sufficient time for the yeast to 'clean up' after itself. I fairly recently learned that a brewpub near me uses Ringwood as its house ale yeast. The reason they prefer this yeast is because it drops bright and there is no need to filter the beers brewed with this strain. They simply provide sufficient tank time to permit the yeast to 'clean up'. The person who educated me on this aspect was the Assistant Brewer. He also told me that he is 'blind' to diacetyl so the Head Brewer is the 'test instrument' for determining when the beers are ready for sale. He will taste test the beers from the tank on a daily basis after final gravity is reached and when he can no longer taste diacetyl he proclaims the beer ready to be served.

Cheers!

 

It needs lots of O2 also, might need to be roused, enough time to clean up, and there is a short window to top crop to harvest the best yeast. That came from someone who brewed at Arcadia, a Ringwood brewery.

 

Jeff, are the Arcadia brewers producing beer with diacetyl character or are they fermenting with it and reducing diacetyl?

Cheers!

 

I'll have to look at some records tonight, but I have had trouble with 2206 producing diacetyl. For me it was merely an insufficient d-rest. So I think cold crashing early as hopfunmalz suggested will do the trick.

Good luck.. I think..

 

Certain Brewers there learned of tame the Ringwood beast. I am not sure if the current Brewers have it under control. All beer has diacetyl early in the fermentation, some strains make more than others. If the yeast flocks out it doesn't do a good job of reducing it. There are techniques you learn for different yeast to make them perform.

Ringwood yeast was originally from Hull in Yorkshire. Most of the Yorkshire yeast flocculate well, and need some thing like the Yorkshire stone fermentation set up to keep them aerated and in suspension.

 

mmmmm snickerdoodle beer

 

I have had success with 1272. I treated BRY-97 as though it were the same and had the diacetyl issues, and the long lags. I mean that use it again, but if I do, I'll give it more time.

I used ring wood 1x, and u was cautious about diacetyl. Ended up with a very nice brown ale

 

Do they hit it with O2? In my experience at a Ringwood brewery, they just use a spray tip to add O2 from the air.

 

She meant recirculate. Fishtail nozzles are used in many British breweries. Arcadia has a Peter Austin/Alan Pugsley system, which is maybe what you are familiar with.

 

I live in the same area as you, what brewpub are you refering to?

 

Wyeast 2272, 'North American Lager', is a super diacetyl bomb... typically needs a 3 day rest at 65F to be palatable. Otherwise it's a boring standard lager yeast with almost no esters (or anything else). WY2308 can also end up with significant diacetyl and is less attenuative; maybe good for a dessert type beer.

 

I've got one of those palates that can't taste the difference between diacetyl and stale caramel...they are both bad, so I guess it doesn't matter.

 

Take a deep breath. Diacetyl has a bigger aroma than inappropriate caramel.

 

That's not quite the term I was thinking of : )