Fixing/Masking diacetyl on a NZ Pils

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Permalink Reply by Samuel Loader on November 14, 2014 at 8:04am

Hi Rob, 

have you used riwaka much before? I no longer use this hop as I find it gives a burn rubber taste to my beer. If it is Diacetyl (Butter, butter scotch, rancid butter flavour) then if you want to try save the beer I would try a repitch of yeast (use a liquid yeast and starter to get the yeast really active) re-ferment and D-rest. This is because your yeast are probably stuffed if they didnt suck up the Diacetyl in the first ferment and the new yeast will hopefully get the Diacetyl and also get any oxygen you reintroduce through this process. I dont think more hops will cover up the Diacetyl flavour as these are picked up on different areas of the tongue ( end up with hops rolled in butter)  

Hope this helps

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Permalink Reply by Mark Weusten on November 14, 2014 at 8:44am

ha ha burnt rubber. I find riwaka tastes like the smell of diesel at high amounts but I don't mind it so much. I'm not sure 34/70 and riwaka like each other that much. My riw/mot 34/70 pils at 40 ibu is still got a nasty initial bitterness, I think it would be better with noble hops. No diacetyl however, I would try a dry hop.

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Permalink Reply by Peter Smith on November 14, 2014 at 9:13am

I got burnt rubber off an underpitch of munich lager yeast....     same yeast was fine second brew when I used entire cake...

I have heard that you can repitch yeast AND add some more unfermented wort...   causes another ferm cycle and on this one warm it up with 20% left to go....       other wise put it in a carboy, add some bugs and leave it for a year or two....    bugs will clean it up

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