rustygates
Active Member
Just cracked my first homebrew yesterday and whatdaya know its a diacetyl bomb.. It is an APA so it kind of sticks out like a sore thumb.
I understand that warm fermentation can often lead to the buttery/butterscotch flavor but I'm pretty confident I kept the temp in check (68-70F). Also, I may have under pitched as well seeing as the lag time was over 2 days.
Questions:
-Could a slight fluctuation in temp. (68-70F) over the 2-3 weeks in the fermenter create this diacetyl off flavor?
-Looking back, I may have pitched at a high temp (78-80F). Could this produce a lot of diacetyl?
-Could it be from a long lag time due to under pitching?
-Can diacetyl be produced during bottle conditioning and will it fade over time?
I understand that warm fermentation can often lead to the buttery/butterscotch flavor but I'm pretty confident I kept the temp in check (68-70F). Also, I may have under pitched as well seeing as the lag time was over 2 days.
Questions:
-Could a slight fluctuation in temp. (68-70F) over the 2-3 weeks in the fermenter create this diacetyl off flavor?
-Looking back, I may have pitched at a high temp (78-80F). Could this produce a lot of diacetyl?
-Could it be from a long lag time due to under pitching?
-Can diacetyl be produced during bottle conditioning and will it fade over time?