Backmanscoop
Active Member
- Joined
- Jan 30, 2013
- Messages
- 44
- Reaction score
- 3
Hi all,
After a bit of help please about diacetyl.
So the last 2 beers ive brewed, both IPA'S one at 5.5% and other at 6.8% have both had diacetyl off flavours about 2 weeks after being kegged. The diacetyl has been in the bottles also (i bottle about 4 litres off the excess over a corny keg) so cant be an infenction in the beer lines. Ive never had an infection in a beer before and given it took two weeks to assume this flavour im assuming its either taking the beer out of the fermenter too early or oxidation.
I rushed both beers, both were near expected OG and hadnt changed for a few days so i kegged (force carbed) and bottled after 10 days (fermented at a consistent 21c).
Both bathes were the first id tried to oxygenate the wort where I used an electric whisk when pouring the cooled wort into the fermenter.
Im assuming that ive either over oxygenated the beer or not given the yeast a chance to clear up the acetyl. Any help is appreciated.
Thanks
After a bit of help please about diacetyl.
So the last 2 beers ive brewed, both IPA'S one at 5.5% and other at 6.8% have both had diacetyl off flavours about 2 weeks after being kegged. The diacetyl has been in the bottles also (i bottle about 4 litres off the excess over a corny keg) so cant be an infenction in the beer lines. Ive never had an infection in a beer before and given it took two weeks to assume this flavour im assuming its either taking the beer out of the fermenter too early or oxidation.
I rushed both beers, both were near expected OG and hadnt changed for a few days so i kegged (force carbed) and bottled after 10 days (fermented at a consistent 21c).
Both bathes were the first id tried to oxygenate the wort where I used an electric whisk when pouring the cooled wort into the fermenter.
Im assuming that ive either over oxygenated the beer or not given the yeast a chance to clear up the acetyl. Any help is appreciated.
Thanks