Diacetyl Perception

Do you mean from sip to sip? Or pour to pour? Or bottle to bottle? All one batch, right?

 

Is it possible the pours are at different temperatures when you are drinking them? (Or getting a warm first pour?)

ETA: What's MDD?

 

You can take a sample, microwave it for 30 seconds and see if you get a higher level of Diacetyl.

 

please splain us this one, with a little chemistry if you can.

I can't say I've ever detected diacetyl. Maybe my taste threshold for it is high, maybe I've never had a beer with significant diacetyl, or maybe there's a commercial example that has some that I've had, but haven't connected the taste with the word. I'm aware of what it's SUPPOSED to taste like, BTW.

 

If you ever see this on the shelves:
http://beeradvocate.com/beer/profile/19890/89985/
you will not only notice the diacetyl, but you will also promptly drain-pour the rest.

 

Higher temperatures bring it out.

Edit - this is what the pros do.

 

Go to page 6 of http://www.bjcp.org/docs/OffFlavorFlash.pdf any of those causes could have occurred?

 

It volatilizes better at higher temperatures, like most organic compounds. This works for other defects too; if I want to give my beer a rigorous critique, I drink one at room temperature.

ACj: Can you get magic Hat? That will make things very clear. Many Shipyard beers have this virtue to a slightly lesser degree.

 

I have had a few beer that were fine at home, right off the tap. In comps there were flaws that I picked up when the beer warmed. Diacetyl and hot fusels come to mind. One need to realize that your beer may be judged a little warmer than what is coming out of the tap at home.

 

To the OP: sounds like you have a diacetyl level in your beer that is very close to your threshold. You might consider raising the temperature of your second keg to 65 F for at least a few days.

Give Samuel Smith's Pale Ale a go, and you will know exactly what diacetyl is like, assuming you are reasonably sensitive to it. IMO, diacetyl almost defines the character of that beer.

 

I have brewed with 2206 many, many times in the past (it used to be my preferred yeast for a couple of lager styles). I have never noticed diacetyl in any of my homebrewed beers. I have never conducted a diacetyl rest and I am able to perceive diacetyl in beers.

Cheers!

 

My preferred lager yeast is now 2124. I think that 2206 makes a nice lager but I prefer the characteristics of 2124 better (just a personal preference).

Cheers!

 

Cool, I can probably find that. I'll get back if I detect anything.