DIALECTIC BREWING HOW TO

It’s a ketone, a type of organic compound that’s created when alcohol is oxidized-for example, by yeast during fermentation. What is Diacetyl?įamous for producing a rich, buttery flavor, diacetyl is one of more than 500 chemical compounds produced when yeast ferments your favorite brew.

DIALECTIC BREWING HOW TO

The key to protecting your lager’s flavor is first knowing what diacetyl is and what it does, and then how to counter it with the stationary phase, also known as the diacetyl rest. This rest is more important for some beer styles than others, but it’s particularly important for lagers. In homebrewing, as in life, patience is a virtue, and to keep this rogue agent of flavor on a tight leash, you’ll need to master what’s known as a diacetyl rest. And whether you’re a dedicated tinkerer, forever modifying the secret recipe for your homebrew with herbs and spices, or a straightforward type who loves the bitter crispness that comes with dry hopping your beer, one flavor you might not want in your beer comes from the chemical diacetyl. One of the things we love most about being homebrewers is having control over not just the finish and the feel of a brew, but the flavor.

Dialectic brewing