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Worried about possible diacetyl, after keg transfer.

Discussion in 'Homebrewing' started by nervousbrewer, Nov 3, 2012.

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  1. nervousbrewer

    nervousbrewer Dec 29, 2008 Ohio

    If I am worried about diacetyl and I already cold crashed to 50 and transferred to keg, is there anything I can do?
  2. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    Taste your beer and see if it has diacetyl?
  3. nervousbrewer

    nervousbrewer Dec 29, 2008 Ohio

    And if it does? Is there anything I can do at this point?
  4. jtmartino

    jtmartino Dec 11, 2010 California
    Beer Trader

  5. pweis909

    pweis909 Aug 13, 2005 Wisconsin

    I had a diacetyl problem earlier this year with a classic American pils. I waited for the yeast to clean up the diacetyl and it never did. I was able to get rid of the diacetyl by making a simple starter with some new yeast and pitching it into the beer after the yeast reached a vigorous fermentation. I was only able to get my hands on some Nottingham dry ale yeast, I don't remember the exact timing of events but I waited several weeks before trying the beer. It did the trick.
  6. mikehartigan

    mikehartigan Apr 9, 2007 Illinois

    ^^^ what they said ^^^
    I recently brewed a German Pilsner that a bit of diacetyl. I drew about a liter of a Cream Ale that was at high krausen and added it to the keg. That beer used US-05, so I had to fine it when it was done, but it came out just fine.
  7. hopfenunmaltz

    hopfenunmaltz Jun 8, 2005 Michigan

    OP - This is the classic step if you are at that point. Called Krauesening(SP) in the brewing literature. The yeast will use the diacetyl for an energy source once all of the sugars are gone, and this technique can also be used to carbonate the beer.

    OP - the name nervousbrewer must be factual.
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