Franconian Beer Message Board
CAMR*L*, Bayerischer Anstich |
| Posted by Mark Andersen on 2010-08-24 17:58:56 |
| Getting back to the original point. What is it about the lagering process that removes or reduces Diacetyl? My understanding or lack of understanding is that while active yeast is required to produce Diacetyl that the same is also required to remove it. If this is true then I don't see how the lagering process can do this since the beer has already been transferred away from most of the yeast and due to the cold lagering temperatures the yeast that is left is pretty much dormant anyhow. So does Diacetyl dissipate on its own due to the cold temperature or some other factor? |
| Followups: |
 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 |