Franconian Beer Message Board
CAMR*L*, Bayerischer Anstich |
| Posted by Mark Andersen on 2010-08-24 04:25:39 |
| I don't believe it is lagering that gets rid of diacetyl. Although my understanding is that diacetyl can form during lagering due to oxidation. Diacetyl is also produced during primary fermentation. One way of getting rid of it is using a Diacetyl rest by raising the temperature slightly for a couple of days following primary fermentation. This allows the yeast itself to get rid of the diacetyl. Then lager it, being careful not to allow too much oxygen into the lagering tank. One way to do this is to make sure you fill the tank almost completely (add water if necessary). Beer does form a natural layer of CO2 over the top of itself anyhow so there is some natural protection from oxygen. |
| Followups: |
 CAMR*L*, Bayerischer Anstich by JosB on 2010-08-24 12:54:07 |
| CAMR*L*, Bayerischer Anstich by Mark Andersen on 2010-08-24 17:24:56 |
| CAMR*L*, Bayerischer Anstich by Mark Andersen on 2010-08-24 17:58:56 |
| CAMR*L*, Bayerischer Anstich by Uncle Jimbo on 2010-08-25 07:11:50 |
| Diacetyl by Uncle Jimbo on 2010-08-25 07:27:54 |