definitely
|
Post a reply 
Private message 
|
If you try fresh lambic, like 3-6 month its generally full of diactyl, however you shouldnt ever taste it in a gueuze. The yeast should eat away at it nicely. Infact iv found this to be the case with alot of beers, even nonbottle condition beers just need a few wweks to let the beer correct itself.
6 months really isnt a long time when it comes to sours, you really want more like 18 months.
|
Post a reply
Private message
|
|
I had some saison that was so flat and buttery at first that I damn near threw the whole batch out. Within a month it was awesome. Give it time.
|
Post a reply
Private message
|
Yeast strains that are poorly flocculent will do a WAY better job at this than highly flocculent ones.
If there are no yeast in suspension in a given beer, there is NO hope of scrubbing the diacetyl (or anything else) from your beer.
Diacetyl usually builds as a beer ages because precursors of it turn into diacetyl from exposure to oxygen or oxidizing ions.
Because of the fact that your yeast must be in suspension to rid a beer of diacetyl, poorly flocculent strains tend towards less diacetyl production.
This may have been the case with your beer.
However, this seems strange as most saison fermentation is rather vigorous AND accomplished at higher temperatures. Couple that with the fact that saison strains tend towards poor flocculation and I’m a bit vexed.
|
Post a reply
Private message
|
So was I... So was I.
|
Post a reply
Private message
|
