another Diacytl post.

[ResQ]

so its pretty its a pretty distinct flavor? I have tasted diacytl, and was very faint of that. just how subtle is pedio?

[ajdelange]

I would say pedio is not subtle but in the one case that I remember having it it was not the diacetyl that was the main complaint. The beer (a Weizen) just wasn't that good.

[ResQ]

Just tasted this again after it has been chilling and carbonating for a day and a half. It is pretty dang tasty. The "off" flavor is pretty much gone now. I think it may have been a yeast flavor when the beer was still warm. Hopefully it stays gone

[ajdelange]

Then it's not sarcina sickness but just the normal diacetyl production/absorption. Keep oxygen away from it, keep it cold and keep it on yeast (I'm assuming it's in a keg) and it should stay good for a year or more. As the yeast eventually do die off diacetyl may appear again but it will be gradual. Practically speaking I'm sure the beer will have been consumed before then.

[ResQ]

In fact, my neighbor just had a large pint of it, and he calls it the "dr pepper of dark beers" lol. He said it is one of the best he has had, so me thinky porter light FTW Thanks for your help gents. definately learned something!

[Thirsty Boy]

Interestlingly, pedio infections are often the cause of dactyl in "craft" beer. The brewery has a low grade pedio infection, the beers are rarely lactic enough for it to be flavor active... But there is enough diacetyl to taste.

Hard to get rid of, doesn't make the beer so acid that the infection is massively obvious... Nothing gets done, but the brewer can't understand why they can't get rid of diacetyl in their flavor profile.

Not that I think this is your issue.. Ijust think that this is your first experience with this yeast and it shoves out a little D in comparison with other yeasts you have used.

Glad it's turning out to your liking.

Cheers

TB

[Spelt]

Was just reading about pediococcus in reputable scientific journal (wikipedia). Turns out it is the bacteria that gives many Chardonnay's their butterscotch flavor profile as well as the bacteria that converts the sugars in cabbage to the sour lactates that make it Sauerkraut. Pretty innovative little bug and some brewers like Vinnie Cilurzo at Russian River have learned to use pedio intentionally to add to the complexity of their sour Belgians.

Your porter may be in good company.