Cranking up diacetyl

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 : )