About 10 days after transferring a cider to secondary, it developed a faint diacetyl aroma. I moved it to a warmer location (~70degF) for a few days for a diacetyl rest, but the smell is now more pronounced. I am considering the following next steps: If it is from bacteria, I am considering shocking it with campden and adding fresh yeast and a little sugar to allow the yeast to metabolize the diacetyl. If it is from the yeast, I …

This is a two week old Ginger bug developed from organic store-bought ginger (not a SCOBY). I've kept it in a warm cabinet, not my fridge while it got established. I'm new to fermentation and brewing, this is the first thing I've ever tried to do. Since my bug was nice and bubbly I started a primary ferment yesterday, but it's the bug itself that smells like move theater popcorn. I've read that that could be diacetyl (sp?) but could …

I'm brewing a lager and did a forced diacetyl test similar to the one found here - https://spikebrewing.com/blogs/ask-a-pro/an-easy-diy-diacetyl-test OSHA recommends less than 25 ppb for short term inhalation exposure (https://www.osha.gov/flavorings-related-lung-disease). This article states that homebrew can have diacetyl up to 1 ppm - https://byo.com/article/brewing-science-controlling-diacetyl/ My beer had a ton of diacetyl shown during the test and also from taste. So my question is how much risk is there in a forced test every now and then?

I have a Pilsner that I am currently lagering. It has a definite diacetyl taste. I may have flushed the yeast out too early and was too warm while fermenting. Can I add the trub from another beer that has finished fermenting to help remove the off taste?

I have brewed a number of ales which have all turned out delicious, and recently I attempted my first Pilsner (92% Pilsner malt, 8% flaked wheat) which did not turn out how I expected. There is a prominent off-flavor, it tastes mostly like butter scotch but I can't quite put my finger on it. After the boil I chilled to room temperature and pitched Wyeast Bohemian Lager at room temperature then brought my fermentation chamber down to 55°F. Fermentation Timeline …

I'm brewing 6 lagers right now (all Wyeast 2206) according to the Brülosopher Fast Lager Method. Essentially, it involves fermenting at normal lager fermentation temperatures until it is 50% attenuated, at which point the temperature is increased to 65°F/18.3°C over 36 hours "until fermentation is complete and the yeast have cleaned-up after themselves". The temperature is then dropped to lagering temperatures and is kegged/bottled only 3-5 days later. I've only tasted 2 of them which are undergoing the diacetyl rest …

When producing beers that must have a "clean" / "neutral" flavor like lagers, usually the fermenting temperature is low to prevent off-flavors to show. But then, is recomended to apply a diacetyl rest in order to reduce the buttery, butterscotch-like flavor to beer that the diacetyl provide. Here's the part I don't understand. You do a lager fermentation at lower temperatures to prevent off-flavors, but to do a diacetyl rest you raise the temperature from about 50° to 55° F …

In planning for a sour ale with peaches and apricot, we did a bit of research on the microorganisms typically used for making sours and put together a recipe for a fairly basic pale ale with Saccharomyces, Brettanomyces, and Pediococcus, adding the fruit during primary. Our local homebrew shop, however, was out of Brett but we were able to pick up everything else, thinking we'd just use the pedio. After some additional research though, it seems that Brett is practically …

I just pitched my first Saison, using WLP 565 24 hours ago. Bubbling nicely. I'm worried about diacetyl, am I paranoid? Aroma section of the beer judging style guide says "no diacetyl" in the aroma section for Saisons. Has anyone had a Diacetyl problem with any of the yeasts from white labs below? wlp670 wlp590 wlp585 wlp568 wlp566 wlp565 wlp550

I have a sour mash that is going on 48 hours, and I'm hoping to press it closer to 72 as I like my sours bitter enough to strip the enamel off my teeth. Problem is by 24 hours (last night), I went to go check on the temperature, and it was very clear that heterofermentative lacto had settled in. The moment the lid came off, I had a walloping butter smell that required every window be opened to air …

I am doing a black lager and was wanting to do a rest. I read the instructions wrong and placed it in the secondary. Is it too late to do the rest? Is the new added oxygen going to actually make it worse?

I really wasn't ready to do a lager, but I wanted to do a Bock, so I requested California Lager yeast. My supplier failed to make the substitution and sent me home with Wyeast 2124 Bohemian Lager. I was snowed in and the temperature in my garage would be around 40°-50° for a couple weeks, so I decided to roll with it. After two weeks of fermentation at 42-48°F, it started getting warmer (~52°F). After about 2 days at that …

I have my first lager fermenting at 50 degrees (pitched Saturday 8/18 at 11pm, tonight will be pitch + 5 days). Airlock activity started Monday AM, been going consistently since. The problem I am seeing is, I am heading out of town one week from today for 10 days (which will be pitching + 12 days). I have two choices: raise it up to diacetyle rest temp prior to leaving, or leave it in the primary at 50 degrees until …

I've got a lager (Wyeast 2206) that I've just taken out of primary fermentation (at ~8C, for 10 days) for a diacetyl rest (at ~20C). I picked the time to do it based on "How To Brew" suggesting I wait until bubbling slows to 1-4 bubbles / minute. It was about 18s between bubbles. It's now at 20C & is bubbling away furiously, so I'm concerned I may have moved it too early. How can I tell if it is …

I brewed a 16-gallon batch of my Lawnmower Lager, popped it into my Brewhemoth and inoculated it with 3 packets of Saflager S-23. My chilling solution isn't working as well as I'd hoped, and it's currently around 60F after about 16 hours - I've just got some bubbling in the blowoff. I expect it'll be in the mid-to-high 60's when I get home from work today due to fermentation kicking into high gear. I was hoping for 53-57F. I've got …

Have a cream ale (OG ~1.059) that has been fermenting at the low end of US-05's range (57-59 degrees) for just about two weeks. Didn't test gravity, but still saw a decent krausen ring and airlock activity. Recently got a chest freezer, temp controller, and brewpad (for heating), and moved it into that at 72 degrees. Fermentation did seem to be slowing (first couple days had a minor blow-off), but I wasn't sure if I moved it there too late. …

I've just finished my first brew (brown ale), and the results aren't quite as spectacular as I had hoped. The issue is a prominent, yet not overpowering, sweet almost caramel-like flavor. As best I can tell, the culprit is Diacetyl. However, being such a novice, I can't be certain that diacetyl is my issue let alone identify its origin. I have a few questions: Do other contaminates or impurities produce similar flavors? Now that the beer has been bottled, is …

I'm assuming that this should be done before racking when "primary fermentation" is complete? I suppose I have another question then too. Is there any way to estimate what the FG should be based on initial gravity and style? Or does it completely depend on hydrometer readings and time? When I do a diacetyl rest how warm should I go? Temp range is 64-74F. I pitched a little high (78F) but got the temp down to about 65F before there …

When brewers speak of their mashing techniques using mash temperature controlling technology, they sometimes make claims as to how fast they can get their mash from temperature 'A' to temperature 'B', and brag about the steepness of their 'ramp' (and sometimes forgetting to mention overshooting their temperatures). What I would like to know is what is a reasonably quick ramp (in, say, degrees F per minute), and what is a ramp that is really too slow as to affect the …

Most of my knowledge of diactyl rests come from Palmer's How to Brew, and it applies entirely to lagers. It mainly means bringing the temperature up slowly and letting the lager sit at a slightly higher temperature for a couple of days so the yeast consume the diacetyl produced in the cold fermentation. Wyeast recommends a thorough diacetyl rest with their ESB yeast, though, and I wonder what in the heck this means. A very good cask conditioned ale strain, …