Dr Charles Bamforth, Professor of Brewing Science is my guest on this week’s show and he shares with us a detailed look at diacetyl (an off flavor) and how to control it in your beer. Join us for a detailed look at this interesting bit of home brewing science.
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Topics in This Week’s Episode (33:22)
- Dr Charlie Bamforth is a Professor of Brewing Science at the University of California at Davis, and an expert in commercial beer brewing science. This week Charlie shares with us a detailed look at the buttery off flavor that comes from diacetyl.
- Charlie’s books include Beer is Proof that God Loves Us, Beer: Tap into the Art and Science of Brewing, What is a Good Beer, Standards of Brewing: Formulas for Consistency and Excellence (Amazon Affiliate Links) and many more.
- Charlie starts with a discussion of the buttery flavor of diacetyl and how it is used for flavoring artificial butter and popcorn.
- We talk about where diacetyl comes from and how it is a natural byproduct of fermentation
- We discuss the precursors for diacetyl as well as the way diacetyl is reabsorbed by yeast after fermentation is complete
- Charlie shares that how bacterial infection contributes to diacetyl infection especially in dirty keg lines
- We talk about the development of a diacetyl rest (14C or 57F for a Lager) as well as Krausening (with active yeast) as a solution for removing diacetyl
- Charlie shares his summary of how to reduce diacetyl using methods practical for homebrewers
- We mention Charlie’s books – several of which are linked above, though others are also available on Amazon
Thanks to Dr Charles Bamforth for appearing on the show and also to you for listening!
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