The science-y name is a vicinal diketone (VDK) test, but don’t be intimidated! All you have to do is fill two glasses with homebrew and immediately cover each tightly with foil. One way to avoid this is to perform a simple test. But when beer containing that precursor gets hot, like in the trunk of a hot car on the way to a competition or your friend’s house, it will convert into buttery diacetyl through oxidation. The precursor of diacetyl (Ahoy! Science words ahead) is acetolactate, which is flavorless in beer. If present, it can continue to develop in your beer over time, especially when pulled off a home kegging system. It tastes like butter.ĭiacetyl, a chemical compound that has a similar flavor and mouthfeel to butter, is a unique off flavor. Here are four reasons your homebrew is subpar, and what you can do about it. ![]() ![]() However, if you’ve noticed your friends don’t quite finish their pints, or give a generic, “It’s good!” when you ask for feedback, you may be running into one of these very common mistakes. ![]() One of the best parts of being a homebrewer is sharing your beer.
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