{"id":2714,"date":"2012-01-29T18:34:50","date_gmt":"2012-01-29T23:34:50","guid":{"rendered":"http:\/\/www.beersmith.com\/blog\/?p=2714"},"modified":"2014-02-06T11:39:07","modified_gmt":"2014-02-06T16:39:07","slug":"diaceytl-in-beer-with-charlie-bamforth-beersmith-podcast-31","status":"publish","type":"post","link":"https:\/\/beersmith.com\/blog\/2012\/01\/29\/diaceytl-in-beer-with-charlie-bamforth-beersmith-podcast-31\/","title":{"rendered":"Diacetyl in Beer with Charlie Bamforth \u2013 BeerSmith Podcast 31"},"content":{"rendered":"<div style=\"float: right; margin-left: 10px;\"><a href=\"https:\/\/twitter.com\/share\" class=\"twitter-share-button\" data-via=\"beersmith\" data-count=\"vertical\" data-url=\"https:\/\/beersmith.com\/blog\/2012\/01\/29\/diaceytl-in-beer-with-charlie-bamforth-beersmith-podcast-31\/\">Tweet<\/a><\/div>\n<p>Dr Charles Bamforth, Professor of Brewing Science is my guest on this week&#8217;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.<\/p>\n<p><a href=\"http:\/\/traffic.libsyn.com\/beersmith\/BSHB-31-Bamforth-Diacetyl.mp3\">Download the MP3 File <\/a>\u2013 Right Click and &#8220;Save As&#8221; to download this mp3 file<\/p>\n[audio:http:\/\/traffic.libsyn.com\/beersmith\/BSHB-31-Bamforth-Diacetyl.mp3]\n<h3>This Episode Sponsored by MoreBeer!<\/h3>\n<p><a href=\"http:\/\/www.beersmith.com\/morebeer\">MoreBeer <\/a>is the sponsor of this week&#8217;s episode. You can show your appreciation to them on your next order by using the special order links here at <a href=\"http:\/\/beersmith.com\/morebeer\">BeerSmith.com\/MoreBeer<\/a> &#8211; a portion of each order will go to support the BeerSmith sites, podcast, and newsletters.<br \/>\n<iframe loading=\"lazy\" src=\"http:\/\/www.youtube.com\/embed\/JoC0BgeH0qE\" height=\"480\" width=\"640\" frameborder=\"0\"><\/iframe><\/p>\n<h3>Topics in This Week&#8217;s Episode (33:22)<\/h3>\n<ul>\n<li>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.<\/li>\n<li>Charlie&#8217;s books include Beer is <a href=\"http:\/\/amzn.to\/A2bLhh\">Proof that God Loves Us<\/a>, <a href=\"http:\/\/amzn.to\/x4EosZ\">Beer: Tap into the Art and Science of Brewing<\/a>, <a href=\"http:\/\/amzn.to\/wy77k6\">What is a Good Beer<\/a>, <a href=\"http:\/\/amzn.to\/yerl9u\">Standards of Brewing: Formulas for Consistency and Excellence<\/a> (Amazon Affiliate Links) and many more.<\/li>\n<li>Charlie starts with a discussion of the buttery flavor of diacetyl and how it is used for flavoring artificial butter and popcorn.<\/li>\n<li>We talk about where diacetyl comes from and how it is a natural byproduct of fermentation<\/li>\n<li>We discuss the precursors for diacetyl as well as the way diacetyl is reabsorbed by yeast after fermentation is complete<\/li>\n<li>Charlie shares that how bacterial infection contributes to diacetyl infection especially in dirty keg lines<\/li>\n<li>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<\/li>\n<li>Charlie shares his summary of how to reduce diacetyl using methods practical for homebrewers<\/li>\n<li>We mention Charlie&#8217;s books &#8211; several of which are linked above, though others are also available on Amazon<\/li>\n<\/ul>\n<p>Thanks to Dr Charles Bamforth for appearing on the show and also to you for listening!<\/p>\n<h3>Thoughts on the Podcast?<\/h3>\n<p>Leave me a comment below or visit our <a href=\"http:\/\/beersmith.com\/forum\">discussion forum<\/a> to leave a comment in the podcast section there.<\/p>\n<h3>Subscribe to the Podcast<\/h3>\n<p><strong>Great News!<\/strong> We&#8217;ve been featured in the New and Notable podcasts on iTunes.<\/p>\n<p><a href=\"http:\/\/itunes.apple.com\/podcast\/beersmith-home-brewing-blog\/id398500515\"><img loading=\"lazy\" decoding=\"async\" title=\"Subscribe on iTunes\" alt=\"Subscribe on iTunes\" src=\"http:\/\/ax.phobos.apple.com.edgesuite.net\/images\/web\/linkmaker\/badge_itunes-lrg.gif\" width=\"82\" height=\"30\" \/><\/a><\/p>\n<p>If you are not using iTunes, you can subscribe using this feed:<\/p>\n<ul>\n<li><strong> http:\/\/feeds.feedburner.com\/BeersmithcomHomeBrewingBlog<\/strong><\/li>\n<\/ul>\n<p>And finally, don&#8217;t forget to subscribe to the blog and <a href=\"https:\/\/beersmith.com\/blog\/subscribe\">my newsletter<\/a> (use the links in the sidebar) \u2013 to get free weekly articles on home brewing.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tweet Dr Charles Bamforth, Professor of Brewing Science is my guest on this week&#8217;s show and he shares with us 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