Hi all, my most recent brew tastes overwhelmingly of Diacetyl. It did 2 weeks solid in the primary and 1.5 in the secondary carboy, and is being tasted (as we speak!) after 2 weeks conditioning in the bottle. For reference, the recipe is…
6 Lbs. Pilsen Light DME
12 oz. Crystal 60
4 oz. Munich Malt
1 oz. Mosaic pellets @ 60 min.
1 oz. Sorachi pellets @ 30 min.
1 oz. Zythos pellets @ 2 min.
Fermented with Wyeast American II (pitching temp ended up on the high side, around 75 - 78 F)
Dry hopped with another 1 oz. of Zythos pellets for 1 week
I’ve not had any issue with Diacetyl flavor overwhelming before, so I’m not sure what to do. Can Diacetyl flavor cool off with time? Should I let it condition in the bottle at room temp. for a bit longer and try again? I’ve heard that sometimes Sorachi can lend a Diacetyl flavor, is this maybe the culprit?
Any thoughts / ideas / suggestions are greatly appreciated. Thanks much & cheers,