Diacetyl?

Some people are more sensitive to diacetyl than others. However the acetic acid is unmistakable.

 

True, I've been thinking lactic acid been writing acetic/ vinegar. But sourness is unmistakable.

Acetabacter is a different "animal" and will continue to consume alcohol anaerobically unless pasteurized.

 

Do any of these "visitors" to our beers prevent disease? Headline: "Cure for Chronic Distraction Found in Infected Beer"; story follows... (Where's The Onion?"

 

Acetobacter is obligate aerobe and does not survive in a properly bottled beer. It requires oxygen to survive, an anerobic envionment like bottled beer will kill acetobacter.

I agree that some folks can't pick out diacetyl at all and some are hypersensitive.

The beers I mentioned had diacetyl over 1 ppm (well over 10 times threshold), but no sourness - all from pedio and lacto.

 

oh really? I haven't had it in a while, at least a year. Interesting comment - it would seem I wasn't the only who felt that way.

 

Maybe, but the change I was talking about was a looong time ago -- maybe 10 years? I know there are some people who have a low tolerance to diacetyl and the slightest bit will hit them hard. Me, I don't get a ton out of Red Hook as I used to.