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CAMR*L*, Bayerischer Anstich

Posted by JosB on 2010-08-24 12:54:07

Diacetyl will not form during lagering due to oxidation (oxidation is a *chemical* process affecting the beer). Diacetyl is likely to form when fermentable sugars, active yeast and oxygen meet during the lagering (or anywhere between the pitching and the pouring...) - it is produced by yeast under circumstances.

Followups:

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