Help with DMS / Diacetyl

[Clint]

Will definitely change to 1 hour boils now. Thank you.

Trust me when I say I do soak everything thoroughly. In PBW, then hot water, then chemsan. I couldn't be any cleaner unless I sterilised everything with bleach. Bloody beer-making! Takes my anxiety up a notch!

You'll fix it.

 

[The Baron]

I think you have already half solved it with your suggestion of sending it out to 2 home brewers who will put there hands up to being good at detecting off flavours, do remember not everybody is susceptible to some off flavour so only ask for people who are good at recognising off flavours

 

[Tess Tickle's Brewery]

I think you have already half solved it with your suggestion of sending it out to 2 home brewers who will put there hands up to being good at detecting off flavours, do remember not everybody is susceptible to some off flavour so only ask for people who are good at recognising off flavours

I know HB is doing some BJCP training (hope I've got this right!). And I'm sure he won't mind having a look for me.

I agree Baron as my husband says he doesn't get the off-flavours at all! Even my son liked it when he had a glass last night! Different taste palates and all that.

 

[Clint]

I read that some big commercial "lager" producers do diacetyl on purpose.

 

[Leon103]

Happy to have a test if you like.

 

[Tess Tickle's Brewery]

Happy to have a test if you like.

Will send you my next one if you like Leon? Kolsch is brewing atm or I'm doing a cherry sour next.

 

[Clint]

I'll happily try everything...I'm good like that.

 

[Clint]

I'm no beer judge though...

 

[Tess Tickle's Brewery]

You didn't do bad on the one I sent you Clint. Happy for your comments, good or bad. My Kolsch here is for the March comp, but I'm not confident. It's at 1.005 and still going down. (according to the tilt - might be slightly off). Supposed be 1.007 minimum for the style ugh.

 

[Leon103]

Will send you my next one if you like Leon? Kolsch is brewing atm or I'm doing a cherry sour next.

Happy to try whatever beer you think you have an issue with it, see if we can get to the bottom of it. A lot of time brewers think there is something wrong with their beer when it's not. Recently I brewed a Belgian pale, thought it wasn't good, wrong colour etc. BJCP judge scored it 42. My best score to date, I was over critical

 

[Tess Tickle's Brewery]

okey dokey, will let you know then how the Kolsch turns out.

 

[Hazelwood Brewery]

Hi Tess.

Diacetyl as I think you know, is mostly buttery and can also leave a slippery sensation in the mouth.

DMS is most often vegetal and can be like the water after cooking vegetables, cooked corn is the most common description.

Stale orange is not an aroma/flavour I’m familiar with I’m afraid. I’d have assumed they tastes like…well, orange!

Could it be that your beer just isn’t conditioned yet, how long has it been conditioning?

 

[Tess Tickle's Brewery]

You might be on to something there H. Going to check when it was brewed now.

 

[Clint]

Is the stale orange you're getting from dried out oranges or the green mouldy type?

 

[Tess Tickle's Brewery]

mine was brewed 12th feb, jim's was 13th feb.

Quoting the husband - 'longer than we normally leave them'. But that's because we haven't got anything to drink and don't want to spend money lol.

As you know i'm a perfectionist and extremely critical of my own stuff. I'm embarrassed to share stuff that isn't what I call perfect.

 

[Tess Tickle's Brewery]

Is the stale orange you're getting from dried out oranges or the green mouldy type?

Definitely not mouldy Clint - just tastes old and not fresh even though it is fresh.

 

[The Baron]

HB could be right Tess depending on style as you know some take longer to lose there "green" taste. Try the same beers in another month

 

[Clint]

Hmm. Are they random off tastes in your recipes,repeating in the same recipes?

 

[The-Engineer-That-Brews]

Tess just looking for possible common factors, so apologies if I’m way off beam - but are you adding much in the way of water treatment chems?

 

[Tess Tickle's Brewery]

Tess just looking for possible common factors, so apologies if I’m way off beam - but are you adding much in the way of water treatment chems?

I use brewfather as a guide and generally I'm pretty confident with the water additions yep

I have 6 out of the 7 things in stock that it advises to add. Only thing I don't have is slaked lime. But that is to higher the PH and calcium so not normally needed.