schmurf
Well-Known Member
Out of curiosity, and an actual problem I'm sometimes struggling with, I thought I would try doing a forced diacetyl test, as explained on various places on the internet: take two samples from the brew, heat sample 1 to 70-ish degree (celsius) for 20-30 mins, let it cool, then compare the two samples.
But, what am I exactly expecting when doing the comparison? I know diacetyl should manifest itself as "buttery", but I'm always struggling with putting words on what I'm tasting/sensing. Doing this test on a beer I have fermenting now, a barley wine which been in fermenter for 11 days, seems to have stopped since 6 days at 1.025. I get a rather noticable difference when comparing the samples, but I wouldn't say sample 1, the heated one, tastes buttery... just different. So what should I expect? Should it be more or less the same for it to be good to go, or is a difference ok, as long it's not buttery?
But, what am I exactly expecting when doing the comparison? I know diacetyl should manifest itself as "buttery", but I'm always struggling with putting words on what I'm tasting/sensing. Doing this test on a beer I have fermenting now, a barley wine which been in fermenter for 11 days, seems to have stopped since 6 days at 1.025. I get a rather noticable difference when comparing the samples, but I wouldn't say sample 1, the heated one, tastes buttery... just different. So what should I expect? Should it be more or less the same for it to be good to go, or is a difference ok, as long it's not buttery?