Franconian Beer Message Board
Tankovna Pubs in Bohemia |
| Posted by Barry on 2016-11-14 04:53:58 |
| Interesting this diacetyl question. I had to have it explained to me by someone when I was first in Franken, as it was not a taste that I had really experienced before in British beers (maybe I had but it certainly wasn't something that stood out for me). I understand that it is often down to problems in the lagering process (just read a very complicated chemical analysis of the causes) but can be down to a sort of mutant yeast. Question: is it less apparent/obvious/common in British beer because of the short maturation process used in top fermentation? On the other hand, would we expect more because of the way that yeast is used over and over again? On the other hand, would this mean that because the yeast is perfected by the brewer over a period that it wouldn't be common? Again, would the hoppy bitterness of most British beers tend to mask diacetyl? I don't recall it ever being a problem with my top fermented home brews, which I leave to mature for months. Finally, do some brewers actually intend to have the diacetyl taste? |
| Followups: |
 Tankovna Pubs in Bohemia by pivnizub on 2016-11-14 09:36:29 |