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Buttery or Butterscotch (Diacetyl) Aroma or FlavorCause:Sometimes a desireable trait, diacetyl is produced by the yeast and also by bacteria. It is present in the fermentation process and normaly decreases over time.
Corrective Action:Do not stop the fermentation process short. Leave the beer ferment for 7 to 10 days. Higher fermentation temperatures decrease the level of diacetyl. Always watch your sanitation procedures throughout the process.
Tip:To identify exactly what diacetyl smells like, take a whiff of some imitation butter extract.E-mail mike[AT]mrgoodbeer.com or check out the FAQ if your problem is not listed here. | Home | About Us | Privacy Policy | FAQ | Newbies | Thank you for visiting MrGoodbeer.com for Home Brew Help, Homebrew Help, Homebrewing Help. We hope we helped you solve your Homebrew Problem, Home Brew Problem, Homebrewing Problem. Be responsible, don't drink and drive! |