I really love content like this, I’m brewing a Czech dark lager today so will definitely be doing this and the end of fermentation, thank you for sharing!
Just read about you in Texas Highways. Will stop by next time I'm passing through. Czech beers are one of my favorite styles. I'm just finishing up a CDL fermentation and getting close to crashing. Though not as extensive as your demonstration, I learned this diacetyl test a few years ago on youtube and have always performed it on any lagers I make. I just pull a sample, microwave it, and do a sensory evaluation right then. It has always worked, but I will employ your method going forward. As you alluded to at the end, once you crash, any diacetyl present cannot be removed. Hence, the purpose of the diacetyl rest for the benefit of your viewers. Cheers!
That's great! Cool to see the article getting out there. Ya, D tests are super important in lager. A simple test could save a batch and your reputation 🍻
I also notice a slick and fullness to finished fermenting beers that need some more conditioning time to reduce that diacetyl. After a few more days that slickness and fullness is reduced! Going to have to try your procedure! Thanks for sharing
Pro tip on the heating of your sample, get a sous vide for cheap and then put your sample in a plastic beaker with a lid. Pop your sample in a pot with some water and heat it up. Way easier for temp control
Nice quick hitter with some useful tips 🍺 Have you ever used ALDC Enzyme to help prevent Diacetyl production in your beer? I just recently heard about it and wondered what your thoughts on it was.
Love to see it! Thanks for sharing your methods.
Yessir! Cheers 🍻
I really love content like this, I’m brewing a Czech dark lager today so will definitely be doing this and the end of fermentation, thank you for sharing!
Thank you! I'm happy you got some value out of it. Cheers 🍻
Just read about you in Texas Highways. Will stop by next time I'm passing through. Czech beers are one of my favorite styles. I'm just finishing up a CDL fermentation and getting close to crashing. Though not as extensive as your demonstration, I learned this diacetyl test a few years ago on youtube and have always performed it on any lagers I make. I just pull a sample, microwave it, and do a sensory evaluation right then. It has always worked, but I will employ your method going forward. As you alluded to at the end, once you crash, any diacetyl present cannot be removed. Hence, the purpose of the diacetyl rest for the benefit of your viewers. Cheers!
That's great! Cool to see the article getting out there.
Ya, D tests are super important in lager. A simple test could save a batch and your reputation 🍻
I don't know why the algorithm suggested this to me, but I got to learn something interesting about beer. Thanks!
I'm glad you got sent this way! Cheers 🍻
I also notice a slick and fullness to finished fermenting beers that need some more conditioning time to reduce that diacetyl. After a few more days that slickness and fullness is reduced!
Going to have to try your procedure!
Thanks for sharing
Yep, that could totally be it. Once you pick it up it's a game changer. 🍻
Pro tip on the heating of your sample, get a sous vide for cheap and then put your sample in a plastic beaker with a lid. Pop your sample in a pot with some water and heat it up. Way easier for temp control
Facts 👆. Cheers 🍻
Not sure when or why I'd ever be in Temple TX but if I ever am this is my first stop.
If you do make it out, I'll be here pouring some lager 🍻
Great info. So if diacetyl was present, would leave @ 60F longer, retest, then cold crash?
Correct. Depending on where it's at in fermentation should be just a day or two.
Nice quick hitter with some useful tips 🍺 Have you ever used ALDC Enzyme to help prevent Diacetyl production in your beer? I just recently heard about it and wondered what your thoughts on it was.
I have not but hear good things. Thanks for checking it out!
brah when are you open? im in austin gonna bring a buddy and come see ya
Thursay-Saturday 1pm-8pm 🍻