premium
|
 
just cracked the first bottle of my first batch of sour beer. While it has a lot of nice flavors, there is a definite butteriness. Will this go away with extended aging? I was under the impression that it was a by-product of pedio and that it will go away eventually. Am I wrong?
|
Reply 
Private message 
|
what’s the ABV on your sour? how old is it?
|
Post a reply
Private message
|
yes if you leave it relatively warm, it should go away. As long as you have a good culture of Brett going they very well might reduce the diacetyl 
|
Post a reply
Private message
|
iso 
|
Post a reply
Private message
|
It’s quite young, <6 months, but the flavor profile and sourness are really great, except for that little bit of diacetyl. It’s only been in the bottle a week and a half or so.
|
Post a reply
Private message
|
Sounds good, I will leave the other ones close to the radiator!
|
Post a reply
Private message
|
Brett WILL eat diacetyl.
Next time just leave the beer in the fermenter for longer.
|
Post a reply
Private message
|
Yeah... between the Drie Fonteinen, Cantillon, and Wyeast cultures, I’m sure there’s something in there to eat the diacetyl.
|
Post a reply
Private message
|
|
Diacetyl can also simply be swirled away. Pour it, let it breath and vigorously swirl.
|
Post a reply
Private message
|
|
+1
|
Post a reply
Private message
|
Really?!? I’ve never heard that before. Seems like Rogue should just take to swirling all their beer out of the tap.
|
Post a reply
Private message
|
