Author Topic: VDK level in witbier (belgian )  (Read 3382 times)

Offline Ankurnapa

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VDK level in witbier (belgian )
« on: November 09, 2017, 11:12:39 PM »
Recently I brewed a Belgian wheat beer. I am worried about its VDK levels.
can anyone help me to know what is the acceptable level of VDK for the same?

Offline brewfun

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Re: VDK level in witbier (belgian )
« Reply #1 on: November 10, 2017, 07:56:40 AM »
Witbier should have zero diacetyl. Have you run into diacetyl issues?
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Offline Ankurnapa

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Re: VDK level in witbier (belgian )
« Reply #2 on: November 10, 2017, 11:32:15 PM »
Actually, I am getting milky aroma in final beer.

Offline Ck27

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Re: VDK level in witbier (belgian )
« Reply #3 on: November 10, 2017, 11:46:47 PM »
Actually, I am getting milky aroma in final beer.

that's a bit weird.

Offline Ankurnapa

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Re: VDK level in witbier (belgian )
« Reply #4 on: November 11, 2017, 12:48:41 AM »
can you tell possible cause

Offline Ck27

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Re: VDK level in witbier (belgian )
« Reply #5 on: November 11, 2017, 01:27:21 AM »
can you tell possible cause

Does the beer look different than it should, or rather does it taste bad, aroma can be a bit off but taste is what really matters, I mean if it doesn't look infected try it and then see if it tastes vastly off from what it should.

Offline brewfun

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Re: VDK level in witbier (belgian )
« Reply #6 on: November 12, 2017, 08:28:08 AM »
Actually, I am getting milky aroma in final beer.

Interesting. This certainly seems like it's a yeast related aroma. I'm not sure of a cause, but it's not part of the VDK spectrum that I am aware of. Perhaps a form of sulfur?

A basic VDK test is to split a sample in two, then heat one a bit and shake it. Once cooled, if it smells like anything other than stale beer, the yeast needs more time. It's easier to identify when you have an unheated sample to contrast it with.
Beer Appreciation is the space between pints.

Offline Ankurnapa

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Re: VDK level in witbier (belgian )
« Reply #7 on: November 13, 2017, 03:02:56 AM »
I did a few analysis for the same
VDK=104 ppb
SO2=0.64 ppm
yeast count in final product =7.4 million cells per ml

Offline Ankurnapa

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Re: VDK level in witbier (belgian )
« Reply #8 on: November 13, 2017, 03:52:32 AM »
can you tell possible cause

Does the beer look different than it should, or rather does it taste bad, the aroma can be a bit off but the taste is what really matters, I mean if it doesn't look infected try it and then see if it tastes vastly off from what it should.
It is just giving milky aroma,  it is not infected however we have yeast count of 7.4 million cells per ml.