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 | Some homebrew tips for making a quality homemade beer. |
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 | Choosing the right variety of hops for your intended beer style. |
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 | Finding the right malt extract for making top notch homebrew. |
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 | Try our drinking quotes and impress your beer drinking friends and family. |
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 | Uh oh !! Not exactly beer you got there? Diagnose your off flavors and remedy that BAD taste! |
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Diacetyl
Description: Tastes, smells like butter or butterscotch. It can also manifest itself as a "slickness" on the tongue. Diacetyl is produced by yeast early in the fermentation stages, however it is later absorbed by the yeast towards the end. In moderation, it is acceptable and desirable in certain styles (English Ales and many other ales), however it is not acceptable in others (Munich Helles). I've tasted this stuff at both extremes, from the diacetyl that adds a subtle complexity and interesting nuances to the over-the-top-buttered popcorn that is downright nasty.
Cause: Removing your beer from the primary yeast before fermentation is complete, bacterial infection, insufficient aeration of wort before yeast is pitched.
Remedy: Make sure primary fermentation has run its course fully before racking to secondary or bottling, practice good sanitation, and be sure to adequately aerate wort before you pitch your yeast. Lager brewers sometimes employ a diacetyl rest, conditioning the beer at 50-55F for a few days.
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| Off Flavors main page
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 Acetaldehyde
Alcoholic / Fusel Alcohol
Astringency
Cider Flavor
DMS (dimethyl sulfide)
Esters
Medicinal / Phenols
Oxidized / Stale
Skunky
Sour
Sulfur
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