Subject: Fuller's and diactyl
Date: 1990-04-20 20:39:52 GMT
I have fallen in love with Fuller's ESB and London Pride. I have decided
to try to brew a Fuller's ESB but am having one problem with the recipe:
Fuller's is notorious for its buttery flavor which is produced, i think,
by lingering diactyls from the fermentation.
How does one get diactyls in their brew? In the past I have always taken
steps to eliminate as much diactyl as possible, so actually trying to
get diactyls during fermentation has me stumped.
Does anybody know of a yeast culture (dry or liquid) which produces diactyls
in the final, fermented, product? Should I try to stick the fermentation
at a certain point to "fix" diactyl production? Does anybody know how
Fuller's brew their beers?
Any help would be most helpful
The posts that comprise the Homebrew Digest Searchable Archive remain the
property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.