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Coconut tones turned buttery

I made a coconut porter (clone of rum barrel death by coconut). Out of the keg, it was very coconut-ty so i bottled some to help clear out the keg. After sitting for 4 days, i tried a bottle and the beer tastes buttery? WTF do you think happened?

If there was no diacetyl going in and now there is, most likely it’s an infection. Pediococcus does that I believe. Sorry.

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Sounds like an infection. Better get those bottles as cold as they can be to slow it down.

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should I just drain pour them?

It’s like a dark roasted buttery coconut flavor instead of the fresh coconut flavor it had out of the keg.

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