Have you tried Alpha Acetolactate Decarboxylase (ALDC)? Clean equipment, proper temps, cool time, and healthy yeast are your go to methods, but adding ALDC helps your sanity if all else fails.
I brew a lot of NEIPA's. I found giving the dry hops the time they need to go through biotransformation helps quite a bit. Every time I rush brewing a NEIPA, I end up with Diacetyl. I now raise the temp after a 7 day fermentation from 68f to 72f for a rest of 5 days then cold crash and keg. Works well.
Appreciate it. I learned a lot while preparing for the discussion with Laura. Had no idea that dry hopping was such a common offender, but thinking back on a few of my previous brews where I dry hopped post-fermentation it totally made sense. Definitely planning to use the German Lager DKO this winter because lager season is here! Cheers, Chip
If I understand correctly from what Laura said in the Q&A, attenuation is still likely to increase slightly (new fermentation will still be instigated) by dry hops, but without the concern for diacetyl at all in the mix. So, if you're really aiming for a very specific ABV, it might be someething to play around with in adjusting your "expected" FG to a couple of points higher assuming the dry hop will bring the gravity down just a bit more. There might be more about the actually increase you can expect on Omega's website, Top Crop blog, or hit them up directly: omegayeast.com/contact
Personally, I've experienced with both lagers and dry-hopped ales in the past. I've adjusted my process a bit over the years for both to help prevent it, but I'm also looking forward to brewing with the new DKO stains for peace of mind at NBHQ. Cheers!
Ferment with Omega Yeast Labs DKO Strains and knock out diacetyl! bit.ly/3Qp4fFL
Have you tried Alpha Acetolactate Decarboxylase (ALDC)? Clean equipment, proper temps, cool time, and healthy yeast are your go to methods, but adding ALDC helps your sanity if all else fails.
I brew a lot of NEIPA's. I found giving the dry hops the time they need to go through biotransformation helps quite a bit. Every time I rush brewing a NEIPA, I end up with Diacetyl. I now raise the temp after a 7 day fermentation from 68f to 72f for a rest of 5 days then cold crash and keg. Works well.
But by doing that you can’t pressure carbonate naturally, right?
Is diacytl wanted in wine for that buttery Chardonnay flavor?
Awesome topic, going from good beer to great beer.
Great Discussion
Appreciate it. I learned a lot while preparing for the discussion with Laura. Had no idea that dry hopping was such a common offender, but thinking back on a few of my previous brews where I dry hopped post-fermentation it totally made sense. Definitely planning to use the German Lager DKO this winter because lager season is here! Cheers, Chip
Will a heavy dry hop still increase the attenuation with the dko yeast?
If I understand correctly from what Laura said in the Q&A, attenuation is still likely to increase slightly (new fermentation will still be instigated) by dry hops, but without the concern for diacetyl at all in the mix. So, if you're really aiming for a very specific ABV, it might be someething to play around with in adjusting your "expected" FG to a couple of points higher assuming the dry hop will bring the gravity down just a bit more. There might be more about the actually increase you can expect on Omega's website, Top Crop blog, or hit them up directly: omegayeast.com/contact
really interesting thank you
Thanks!
Very interesting
I’ve never had this issue but ok
Personally, I've experienced with both lagers and dry-hopped ales in the past. I've adjusted my process a bit over the years for both to help prevent it, but I'm also looking forward to brewing with the new DKO stains for peace of mind at NBHQ. Cheers!
Well aren't you just a master brewer 😅
This lady’s vocal fry is SO MUCH that’s kinda distracting from the content