5 votes

Why doesn't the Brulosopher Quick Lager Method produce esters and other off flavors?

As a long-time practitioner of this method, I'd recommend waiting longer than this article suggests. For me, the real benefit of the technique is an accelerated reduction of diacetyl at the end of ...
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5 votes

Sour Ale With Pedio but Without Brett

You're right on the common combination of pedio and brett due to diacetyl production. But pedio doesn't start working for 2-4 months, and has a time-frame of 4-9+ months. So you have plenty of time ...
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4 votes
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Question about the diacetyl rest process

Most bad esters are made during growth phase and early fermentation, it's only at the end of primary fermentation that you do your diacetyl rest, after the risks of undesirable esters has past.
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3 votes

Why doesn't the Brulosopher Quick Lager Method produce esters and other off flavors?

Given their additional experiments of testing lagers fermented entirely at warmer temperatures, it would seem the answer is because the lager yeasts being used simply do not produce estery flavors or ...
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3 votes

How to do I mitigate diacetyl in cider that developed during secondary fermentation?

Diacetyl is a normal part of most fermentations. Nice thing is that yeast will eat it. The yeast just needs time. Give it 3-4 weeks of age, and the diacetyl should be cleaned up. No fancy actions ...
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2 votes

Why doesn't the Brulosopher Quick Lager Method produce esters and other off flavors?

He mentions it in the linked article: A few things we’ve learned over the last couple centuries of brewing is that yeast generally works slower at cooler temperatures and faster at warmer ...
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2 votes

Why doesn't the Brulosopher Quick Lager Method produce esters and other off flavors?

At the beginning of the fermentation the yeast have access to some oxygen and/or stores of the metabolites made with oxygen. This allows them to replicate a few times, so naturally that's what they do....
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Sour Ale With Pedio but Without Brett

You can certainly pitch the Brett later. As mentioned the Brett will help with diacetyl, but it also helps with the ropey dextrinous 'gunk' that Pedi starts to throw in there. Without Brett that ...
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2 votes

Remove diacetyl taste with slurry

You want to add some actively fermenting beer. There is a German technique called Krausening for just this purpose.
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2 votes

Taste diacetyl in my first Pilsner :(

Looks just like a little bit rushed for the total schedule. It wouldn't have hurt the beer any to let it finish out at the warmer temp of 60F. Instead your data shows you started to chill it back ...
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2 votes

Wild Ginger Bug Smells Like Buttered Popcorn. Keep or Toss?

Butter is diacetyl. Yeast can eat it, so fortunately it ages out. Typically this will take 2-3 weeks in beer. I'm not sure how long in a ginger bug but my guess is similar timeframe. So just be ...
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1 vote
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Safety of a forced diacetyl test

The OSHA standard is an inhalation warning of pure diacetyl in air. You're measuring diacetyl in a liquid. Its very different saftey-wise. As long as you aren't aerosolizing your samples and ...
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1 vote

Taste diacetyl in my first Pilsner :(

Short Answer: Oxygenation or Yeast Did you stir it enough to oxygenate the wort? Did you use enough yeast (you must have, sorry answered this one for you)? How did you store the yeast? Yeast age? ...
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1 vote

Why doesn't the Brulosopher Quick Lager Method produce esters and other off flavors?

It's simply because esters are produced only during growth phase. Once yeast has consumed the oxygen this triggers the end of growth and into feeding phase. Seeing that the SG has reached 50% of TG ...
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1 vote

White lab Saison yeasts and diacetyl, ever had a "buttery" problem?

My co author, Drew Beechum, is pretty much recognized as the master of saison. In our book "Experimental Homebrewing" he writes about 565 and how temprementl it can be. For one thing, you need to ...
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White lab Saison yeasts and diacetyl, ever had a "buttery" problem?

As long as your yeast is healthy and abundant and you're not cold-crashing the beer as soon as fermentation tails off, you'll be fine. I've fermented with a number of Saison and Belgian strains (...
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