Learn more with me on how to become better at homebrewing: solo.to/drhansbrewery Gear I Use and recommend over at Amazon: bit.ly/drhanssf Visit my website for my free ebook: bit.ly/DrHans
Thanks for this, a complete no nonsense - for you :) - explanation, especially around where it is and is not present / welcome. Would love something similar around the pitfalls / advantages of dry hopping. Cheers
Thanks for the video, great explanation! Would it be possible to do the diacetyl rest right after bottling the beer and then back to cooler temperatures? (I'm carbonating with sugar).
Dear Doctor, I'm not sure how you feel, but I brew my London Pride clone by fermenting naturally for 4 days, and then pressurizing naturally for remainder of the fermentation. David Heath recommended this to me so as to benefit from pressure while preserving flavours generated via early stage unpressurized fermentation. I don't play around with temp during the fermentation--just a constant 64-65 degrees. I have no idea if there is Diacetyl present, but I like it. Does pressure limit or kill off Diacetyl flavours?
in my opinion, describing diacetyl as a buttery flavour is confusing as I find it nothing like any butter I have ever tasted, nor popcorn soaked in butter, maybe in some countries. I can detect it even in very low PPM and I don't like it at all. some people can not taste it unless the ppm is higher. My test is to smell the fermentor after fermentation stops. if I can detect it I will give it a few more days. if you want to make a diacetyl bomb try the following 1/ do not oxygenate the wort. 2/ pitch before the wort has cooled to fermentation temperature. 3/ repitch a yeast without adding yeast nutrients. 4/ under pitch the yeast ( kveiks excluded under pitch Kveiks) 5/ cold crash early before fermentation has done its job. and don't bother leaving the keg weeks in the kezzer weeks hoping it will go away it won't! I consider myself a diacetyl expert considering how many beers I produced with diacetyl before I learned to respect the yeast.
Oh dude get some Diacetyl going please ha ha! What great timing I opted recently for a 30min boil on a kolsch thanks to (Rusty) recommending 30mins for more malt flavour . Well i don't know if it's my dodgey no chill brewing but this kolsch tastes like its raw FG =1.008 K97 fermented 24c 15psi spund pressure. Grist 3kg german pils .5 Munich. Oh well back to 60min boil. I could be talking out my Arse! Ha ha and my beer lines need cleaning lol
11:19 - You mentioned "on the cold side", can you define that temperature range? Do you mean like post-boil? Mid-fermentation (if traditional)? Post-cold crashing?
Hello Dr. Hans. Great Video! Quick question: when you said dry hoppoing "cold side", do you mean that to dry hop during the begining/middle of the fermentation, or even at the final conditioning step? Thank you!
Hi DrHans, It was interesting to hear about your dry hoping method. I have a hazy pale ale recipe that states that "once fermentation has completed reduce temp to 14c for Dry Hop" but also says "Fermentation temperature/steps: Ferment at 18, then diacetyl rest at 22c" So I was going to dry hop at 14c after the diacetyl rest but wondering if I should dry hop at 22c as you mentioned. Thoughts?
Does diasetyl rest phase form bubbling in air lock, or does this process happen when bubbling stops? If it does still form co2 and bubbles, have you noticed how intense it is? Thanks for your very helpful videos. Appreciate it 👍
Thanks! An airlock is a valve and airlock activity should not really be used as a measurement of fermentation. As we raise up the temperature during diacetyl rest gas and liquid expands. Taking more space in the vessel. That will of course cause airlock activity. And as the beer gets warmer co2 will easier escape the liquid.
@@DrHansBrewery makes sense. I however dont have possibility to raise temperature at the moment and whole process happens at 20 celsius. Fg is 1.013 (og 1.055) at the moment after 10 days fermenting and there is still bubbles every 5 seconds 😄 i've been thinking that maybe spunding valve lets some leaking through, or its diasetyl feast happening. Steady 1bar pressure in fermzilla through the process. I allso did that taste test cold vs warm you mentioned in video, and there is maybe little difference. I guess i'll just keep it in 20c one more day and then cold crash with gelatine and keg it 😄
Bra video! Jag bryggde en singel torrhumlad ale. Jäste 3 dagar sen var jag .4 ifrån min FG och jag torrhumlade nu 3 dagar (allt på 18c). Jag råkade jästdumpa endel för jag ville ha bort torrhumllingen efter 3 dagar, innan jag höjde temperaturen till runt 20. Tror du jag ska kallkrascha direkt då jag tog bort endel jäst eller ska jag höja till 20c i någon dag¿
@@DrHansBrewery men är inte jästen som ligger i botten relevant för att rensa upp diacetylen? Eller är det bara jästen som är i rörelse som sköter de jobbet? Tack för snabbt svar! Du är grym!
Learn more with me on how to become better at homebrewing: solo.to/drhansbrewery
Gear I Use and recommend over at Amazon: bit.ly/drhanssf
Visit my website for my free ebook: bit.ly/DrHans
I learned stuff today. Success!
That's awesome!
Mycket bra video. Lärorikt. Tack för det!
Tack så mycket William
Awesome educational and on point with beer brewing styles and uses of the whole yeast process.
Excellent.
Thank you so much
Thanks for the excellent explanation, thoroughly enjoyed this learning experience. Thanks for your time and effort. Cheers.
Thank you so much Rob!
good video. very informative. Fair play
Thank you
First class video Doc and extremely helpful👍👍👍
Awesome, thanks mate
Thanks for this, a complete no nonsense - for you :) - explanation, especially around where it is and is not present / welcome. Would love something similar around the pitfalls / advantages of dry hopping. Cheers
I try to keep it real, cheers!
This is good content
Thanks, glad you liked it, cheers 🍻
Thanks for the video, great explanation! Would it be possible to do the diacetyl rest right after bottling the beer and then back to cooler temperatures? (I'm carbonating with sugar).
innis and gunn has a lot of diacetyl and I love the taste
Yes!
I like Budvar. You don't happen to have a recipe for Budvar?
I don't, sorry.
Have you Googled it?
@@DrHansBrewery ya can't find any recipe.
Brew the Diacetyl bomb anyway Dr. Hans! An entire episode about hop-creep though could help a lot of novices lime myself out for sure.
One Day I will do just that
@@DrHansBrewery Sweet!
Dear Doctor, I'm not sure how you feel, but I brew my London Pride clone by fermenting naturally for 4 days, and then pressurizing naturally for remainder of the fermentation. David Heath recommended this to me so as to benefit from pressure while preserving flavours generated via early stage unpressurized fermentation. I don't play around with temp during the fermentation--just a constant 64-65 degrees. I have no idea if there is Diacetyl present, but I like it. Does pressure limit or kill off Diacetyl flavours?
Quality Street Toffee Penny beer! :-)
Would like to try it
Good content, Dr Hans. Was stressful to explain; I thought your brain was going explode. I guess I’m tasting it all the time and don’t know. Thank you
Hahaha, it's not super easy trying to explain stuff on a second language. But I'm trying, cheers!
in my opinion, describing diacetyl as a buttery flavour is confusing as I find it nothing like any butter I have ever tasted, nor popcorn soaked in butter, maybe in some countries. I can detect it even in very low PPM and I don't like it at all. some people can not taste it unless the ppm is higher. My test is to smell the fermentor after fermentation stops. if I can detect it I will give it a few more days. if you want to make a diacetyl bomb try the following 1/ do not oxygenate the wort. 2/ pitch before the wort has cooled to fermentation temperature. 3/ repitch a yeast without adding yeast nutrients. 4/ under pitch the yeast ( kveiks excluded under pitch Kveiks) 5/ cold crash early before fermentation has done its job. and don't bother leaving the keg weeks in the kezzer weeks hoping it will go away it won't! I consider myself a diacetyl expert considering how many beers I produced with diacetyl before I learned to respect the yeast.
They should hire you at a brewery as a diacetyl sniffing hound :D
Oh dude get some Diacetyl going please ha ha!
What great timing I opted recently for a 30min boil on a kolsch thanks to (Rusty) recommending 30mins for more malt flavour . Well i don't know if it's my dodgey no chill brewing but this kolsch tastes like its raw FG =1.008 K97 fermented 24c 15psi spund pressure. Grist 3kg german pils .5 Munich.
Oh well back to 60min boil.
I could be talking out my Arse! Ha ha
and my beer lines need cleaning lol
Always blame Rusty 🤣
11:19 - You mentioned "on the cold side", can you define that temperature range? Do you mean like post-boil? Mid-fermentation (if traditional)? Post-cold crashing?
I mean when people are taking the temperature down after fermentation and then dry hop.
Hello Dr. Hans. Great Video! Quick question: when you said dry hoppoing "cold side", do you mean that to dry hop during the begining/middle of the fermentation, or even at the final conditioning step? Thank you!
I meant to dry hop after lowering the temperature. I recommend not to do that.
A red ale
Yes, nice
Hey Doc! Curious to know if cream ale is suited for diacetyl? As you know it’s usually fermented at warmer temps with lager yeast
Don't think so, as the brewing method most likely wouldn't preserve diacetyl
Your video's are very clear! What do you use for recording your videos? Great subject by the way!
This video was recorded with the BMPCC 6K Pro.
@@DrHansBrewery Just looked at the price on Amazon, out of my price range lol
@@CanadianBrewingChannel check out the 4k instead. I have that one also. It's an amazing camera
Hi DrHans, It was interesting to hear about your dry hoping method.
I have a hazy pale ale recipe that states that "once fermentation has completed reduce temp to 14c for Dry Hop" but also says "Fermentation temperature/steps: Ferment at 18, then diacetyl rest at 22c"
So I was going to dry hop at 14c after the diacetyl rest but wondering if I should dry hop at 22c as you mentioned.
Thoughts?
I would dry hop at 18c just before end of fermentation, and after fermentation bump up the temp to 22C
You forgot to mention Diacetyl once the beer is done, for example, in the draft system lines.
Yes, that would fit the bad handling section of this video. Would though be for the beer kept in the lines.
You need to keep your word and brew a diacetyl beer on purpose and then try to clean it up.
I just got you to 500 likes. MAKE DIACETYL
Thank you for that
Does diasetyl rest phase form bubbling in air lock, or does this process happen when bubbling stops? If it does still form co2 and bubbles, have you noticed how intense it is?
Thanks for your very helpful videos. Appreciate it 👍
Thanks! An airlock is a valve and airlock activity should not really be used as a measurement of fermentation. As we raise up the temperature during diacetyl rest gas and liquid expands. Taking more space in the vessel. That will of course cause airlock activity. And as the beer gets warmer co2 will easier escape the liquid.
@@DrHansBrewery makes sense. I however dont have possibility to raise temperature at the moment and whole process happens at 20 celsius. Fg is 1.013 (og 1.055) at the moment after 10 days fermenting and there is still bubbles every 5 seconds 😄 i've been thinking that maybe spunding valve lets some leaking through, or its diasetyl feast happening. Steady 1bar pressure in fermzilla through the process. I allso did that taste test cold vs warm you mentioned in video, and there is maybe little difference. I guess i'll just keep it in 20c one more day and then cold crash with gelatine and keg it 😄
Bra video!
Jag bryggde en singel torrhumlad ale.
Jäste 3 dagar sen var jag .4 ifrån min FG och jag torrhumlade nu 3 dagar (allt på 18c). Jag råkade jästdumpa endel för jag ville ha bort torrhumllingen efter 3 dagar, innan jag höjde temperaturen till runt 20. Tror du jag ska kallkrascha direkt då jag tog bort endel jäst eller ska jag höja till 20c i någon dag¿
Tack. Tagit bort jäst är inte relevant I frågan. Att höja tempen och avvakta lite låter som en god idé.
@@DrHansBrewery men är inte jästen som ligger i botten relevant för att rensa upp diacetylen? Eller är det bara jästen som är i rörelse som sköter de jobbet? Tack för snabbt svar! Du är grym!
Tack så mycket. Precis så!
So dry hop during end of fermentation at 21 C to avoid diacetyl?
How did you come up with the 21c rule?
@@DrHansBrewery this is the most often temperature for d-rest?
@@hmmy92 never heard that
Think this is where J K Rowling got her Butter Beer from.
Actually she didn't come up with it at all. More info coming up in a video soon...
Inserts mean comment here... haha
💪😜🤙
Like 346
Thanks!
I think the real question is, is it Di-ac-etyl or Dia-cetyl? Or is it both? 🤔
In Swedish I would say the second one!