Amber Lager

[anday6]

A little late, but since the Chuckanut show (i think...) I've started doing a forced diacetyl test on all beers when I take my gravity sample. This will amplify any diacetyl aromas before you get the beer off the yeast and you're screwed.

Here's my process:
1. put the gravity sample in a pint glass
2. microwave a cup and a half (convenient for my 2 cup pyrex measuring cup) for 2 mins but stop when you see the first bubble of a boil.
3. place the sample in the measuring cup with a small plate over the glass
4. leave it alone for 10-15mins and this should raise the beer up to 120-140degF
5. lift the plate and take in the trapped aroma, hopefully you have no butter. but if you do, you know you need more time on the yeast to clean that up.

[brewinhard]

Have you been performing diacetyl rests before using this test, or only when needed? After using the test, how many beers have actually needed a diacetyl rest?

[anday6]

Have you been performing diacetyl rests before using this test, or only when needed? After using the test, how many beers have actually needed a diacetyl rest?

I haven't brewed enough since starting the test. I'm not real sensitive to it, so I figured it would be a good trick to help my nose out. I just need more experience with it.

I'm planning on doing this earlier in the ferment next time, just to see how much it helps.

[spiderwrangler]

I've never tasted anything that I can describe as being diacetyl. Not sure if I just am not very sensitive to it, or if I've never had beer with it... I doubt any of my beers have it, I take a very zen approach to managing my fermentations, its done when it's finished sort of thing. Recipes that say to do ferment for a certain number of days, I just laugh at and ignore.

[mrbubba213]

I've never tasted anything that I can describe as being diacetyl. Not sure if I just am not very sensitive to it, or if I've never had beer with it... I doubt any of my beers have it, I take a very zen approach to managing my fermentations, its done when it's finished sort of thing. Recipes that say to do ferment for a certain number of days, I just laugh at and ignore.

Do you worry about temp? I have used my kegerator to lager or if it gets real hot in the apartment. Other than that my ales usually vary in temp.

[brewinhard]

I've never tasted anything that I can describe as being diacetyl. Not sure if I just am not very sensitive to it, or if I've never had beer with it... I doubt any of my beers have it, I take a very zen approach to managing my fermentations, its done when it's finished sort of thing. Recipes that say to do ferment for a certain number of days, I just laugh at and ignore.

Same here with regards to sensing diacetyl. I think for me to be able to pick it up in a brew that it has to be over the top and pretty noticeable. Must be one of those genetic things that does not allow us to pick it up in small amounts. I always find it interesting when I get back scoresheets from time to time with judges mentioning they pick it up in some of my beers when I don't at all.

[spiderwrangler]

I am very sensitive to skunky lightstruck flavors, as well as DMS, which may be why I am more of an ale drinker... I control temp through the active ferment, but will let it do what it will once it's slowed.

[AbeSoto]

Could there be such a thing as too long of a D-rest? I'm particularly sensitive to it so I tend to let my ESB have a long rest. I've never tasted it in any of my beers (and like I said, I'm particularly sensitive), but could giving a long rest result in any other flavors I'm not picking up on through some sort of ignorance of my own?