Diacetyl and how to make it happen on purpose

[ScottyB-Brewing]

This may sound odd but I need to brew a small batch that has diacetyl for a practice tasting exam. I am going to be taking the BJCP tasting exam next month and some of us are going to be practicing identifying off flavors and filling out score-sheets in a couple weeks.

What yeast is the most likely to give me a lot of diacetyl? I will intentionally not aerate the wort and pitch the yeast at around the mid 70s and keep it there and bottle it before it can clean up after itself.

Any yeasts that are most likely to guarantee me a diacetyl bomb folks? Any tips on how to make sure I get diacetyl?

I also want to see if I can get other off flavors so I'm not going to sanitize the carboy. Any other ideas on to get off flavors are greatly appreciate, thanks gang.

[Klickitat Jim]

Wyeast 2124 at 50 till terminal gravity then bottle.

Don't try to get multiple off flavors in one beer. Might just be undrinkable and nothing learned.

You could also do a dms beer with all Pilsner and only boil 15 minutes.

For phenolic brew with chlorinated water.

Light struck is easy. Put a corona out in the sun for a few days.

[dstar26t]

Ringwood is another good diacetyl producer

[dmtaylor]

I don't know if I could guarantee diacetyl, but if you ferment cold in the 40s with a German lager yeasts, and rack the beer often (like 3 times during the first few days of fermentation!) so there isn't as much yeast present to clean up the diacetyl, never warm it up, you could/should end up with some diacetyl. I've gotten it from WLP820 and 830. Serve the beer young as the diacetyl often cleans up via continued yeast activity in the finished beer within 3-4 weeks (even if you wanted it to be there!). Yeah... Keep fermentation brief and cold, and harrass the yeast by racking often, and you could get quite a butter bomb.

[Klickitat Jim]

Maybe not a guarantee, but if you pitch pedio along with your lager yeast you might up your odds of diacetyle. Drink it fresh though before it grows jelly fish

[mobrewer]

I agree with Jim's first post but not the second one (unless pediococcus makes diacetyl or I'm missing something). Keep it simple and just go for the diacetyl. Only test one variable at a time to keep the experiment controlled.

[ScottyB-Brewing]

The consensus seems to be stick with trying to make one off flavor instead of multiple off flavors. I really wanted to used a carboy that snot sanitized though just in case I don't get the diacetyl. Will see, I'm gonna do it this week and just use DME and some hops I have lying around.

[Klickitat Jim]

I agree with Jim's first post but not the second one (unless pediococcus makes diacetyl or I'm missing something). Keep it simple and just go for the diacetyl. Only test one variable at a time to keep the experiment controlled.

Yes, they can throw diacetyle. And why we blend with brett, which cleans up the diacetyle