JaimeTheLimey
Well-Known Member
Seems the only style I can't brew consistently is a big fat hoppy IPA. Anything else under the sun is not problem.
My IPA's are all fine during fermentation, fine at FG, fine at dry hopping, fine at kegging. About a week after kegging it just turns into a D-Bomb.
As careful as I am purging everything, there's got to be re-oxygenation of acetolactate that is going on and converting to diacetyl.
There are a million threads on combating diacetyl, but not so much on acetolactate. Anyone got any experience/input/tips for a guy that just wants a decent IPA? Is there a way to reduce the acetolactate production or residual in the finished beer?
My IPA's are all fine during fermentation, fine at FG, fine at dry hopping, fine at kegging. About a week after kegging it just turns into a D-Bomb.
As careful as I am purging everything, there's got to be re-oxygenation of acetolactate that is going on and converting to diacetyl.
There are a million threads on combating diacetyl, but not so much on acetolactate. Anyone got any experience/input/tips for a guy that just wants a decent IPA? Is there a way to reduce the acetolactate production or residual in the finished beer?