What are you brewing?

[nzbrewer]

Since this is the most popular thread on the RealBeer.co.nz forum I thought I would start it here just to see what happens

[Ally Mcg]

Saint and Greavsie Bitter this morning. Just about to mash in.

5kg Golden Promise
.4kg TF Dark Crystal
20g target @60
15g Fuggles @ 30
45g Fuggles @ 5
Wyeast1968

[warra48]

That looks the goods.
I really prefer Golden Promise to Maris Otter, I think it gives a cleaner slightly sweeter beer, and allows the hops to shine through a bit more.
WY1968 is my favourite pom yeast. Great for bitters, lovely malt profile.

[Greig McGill]

Has anyone else got a strange diacetyl-like flavour/aroma from Bairds Golden Promise? I've used it in a couple of recipes lately where the only difference was swapping the MO for the GP. Same yeast, well rested for Diacetyl, and I've never had a D problem before. I discussed it with a friend who brews commercially (no names, he might not like it!) and he'd seen similar in his own beers and also thought it might be GP related.

I can't think what would cause it, but neither can I think of any other explanations except maybe a pedio infection, but it's never shown up in other beers.

[JoKing]

I can't say I have ever noticed it - I brewed exclusively with GP for a couple years. I went back to it recently in a few brews namely a Pale Ale I brewed a couple months ago and it was clean as.

The only thing I could think of is less FAN than other malt - but if you add nutrients, then this shouldn't be the issue.

How bad is the level of D, and what is the yeast strain?

Oh... and who is the brewer?

[Greig McGill]

He reads this, and will chime in if he wants to. :)

"Diacetyl" (if indeed, that's what it is) is highly present in the aroma, medium-low in the flavour. Yeast is 1968, which does kick out a ton of diacetyl, but as I say, I always rest it thoroughly, and it's only ever been an issue when using Bairds GP, and even then, only recently. I use 2.5g of Wyeast yeast nutrient per 21L consistently across all my beers.

[JoKing]

The only yeasty possibility then (if I were to blame the yeast) would be that bottom harvested 1968 will be more flocculant than 1st gen 1968 from the smackpack. With this in mind, one would have to raise the temp to 20 - 22 and frequently rouse the yeast after fermentation to ensure thorough diacetyl reabsorbtion. You know the rest of the story - the yeast can be too flocculant to absorb diacetyl - heck... it can be too flocculant to complete primary fermentation in the first place.

Then again - if this is from 1st gen 1968, then one should just ignore all this ramble!

I'm still in the yeast producing diacetyl boat - even if you have had consistent results with other malts: there could be many different factors influencing the production. And I know you are super sensitive to it as well.

I just brewed with 6kg of Golden Promise today and will be using Cal Ale yeast - so I'll get back to you next week with the fermentation results.

[David Wood]

I've used Golden Promise and US-05 in all of my american style beers. I've noticed a character in all which is easily perceived as Diacetyl. I find after 3ish weeks conditioning (bottle or fermenter) it cleans up and the hops show prominently.

[Greig McGill]

Interesting. Thanks to you both. David - you might be on to it. My beers rarely last three weeks! "Drink 'em green, keep 'em keen" is my (nonsensical) motto!

[Sean Donaldson]

It is almost impossible for the Diacetyl flavour to be coming from your Golden Promise. I have used Golden Promise alot and I have never seen Diacetyl coming from malt. I would recommend a Diacetyl rest at 16 degrees. The other thing I would recommend is checking your sanitation.

Any problems with the Golden Promise may be DMS... or you sure your not getting the two confused?

[Greig McGill]

Thanks Sean, I do know the difference though. :) I put "diacetyl" in quotes, because, as you say, it simply can't be that from the malt. It *presents as* diacetyl.

[Mike Neilson]

Just finished this since I blew 2 kegs dry yesterday

68% Global Pils Malt
20% Munich I
6% Global Light Caramel
6% Dextrose

67 Deg Mash

30Ibu Simcoe @ 60
20Ibu Simcoe @ 20

@ 15 and Flame out
30g Simcoe
20g Amarillo
20g Summit

Pacman @ 16 deg

200ppm Sulphate 78ppm Ca no Chloride additions

[Matthew]

What do you think of the Global Pils?