From the HBD Archive
From: hplabs!gatech!mailrus!uunet!bnr-vpa!bnr-rsc!crick (Bill Crick)
Subject: Diacetyl
Date: 1990-05-09 20:45:22 GMT

Here is how I get a good amount of butterscotch flavor in ales:

Boil all of your water, and try not to get too much oxygen in it
when handling it. This will cause the yeast to be oxygen starved
during its reproduction phase. the lag is longer, but I believe
this causes it to produce a lot more Diacetyl.

After 3-5 days in primary, add gelatin finings to strip out the
yeast in suspension, and rack aftr a few days. Add finings again
after a few more days. I use about 1/3 the recommended dose each time, and
the last 1/3 when I bottle. Stripping out the yeast in suspension will
stop it from reducing the diacetyl levelslater in the fermentation.

Note:It will take longer to reach final gravity, because the yeast has
taken a beating. Think of it as growing Bonsai Yeast ;-)

Tis will give yo an ale similar to Samuel (? or john?) Smiths which
is fermented in "yorksire stones" which are large slate boxes. Due to
the temperature, and shape of the boxes, they have trouble getting
the yeast to stay in suspension, causing a high diacetyl, or butterscotch
flavor.

A lot of people try for minimum diacetyl, because it can be a sign of
contamination, but I've found an awful lot of people who like the
"butterscotch" or "nutty" flavor it gives. I bet a lot of traditionally
inn brewwed ales had wuite a lot of diacetyl in them back in previous
centuries. Hence we are probably genetically screened to enjoy this;-)

By the way, I used a aluminum pot for several years, and noticed no
difference when I switched to a enamelled steel pot!
Brewius Ergo Sum
Bill Crick







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