Krausening to get rid of diacetyl

[BeaverBarber]

Public service message...It works. I had a pilsner that actually coated the roof of my mouth with butter. I made a starter with WLP001 and 0.5 cup DME, ½ tsp yeast nutrient, and 1qt of water. I oxygenated the starter, but I didn't put it on a stir plate because I was afraid of too much oxygen...it probably wouldn't have mattered either way. I kept the starter at 72 degrees for 1 day. The starter smelled fruity, and I didn't dare taste it, but I dumped the whole thing into 5 gallons of beer with the logic of "what difference does it make? It's already crap, and at least fruitiness doesn't coat the roof of my mouth." I left the beer @ 72 degrees for 4 days, and with only the worst expectations, I took a sample to try. Now it tastes like a bona fide, store bought German lager. I realize the beer is technically now a cream ale or something like that, but I'm still entering it in a contest as a Classic American Pilsner next month. I also realize that this is the beer equivalent of juicin', and I'll be going to hell for doing it, but I'll cross that bridge when I get there. I'll post the results.

I wonder if krausening can also remove acetaldehyde.

[Dirk McLargeHuge]

Public service message...It works. I had a pilsner that actually coated the roof of my mouth with butter. I made a starter with WLP001 and 0.5 cup DME, ½ tsp yeast nutrient, and 1qt of water. I oxygenated the starter, but I didn't put it on a stir plate because I was afraid of too much oxygen...it probably wouldn't have mattered either way. I kept the starter at 72 degrees for 1 day. The starter smelled fruity, and I didn't dare taste it, but I dumped the whole thing into 5 gallons of beer with the logic of "what difference does it make? It's already crap, and at least fruitiness doesn't coat the roof of my mouth." I left the beer @ 72 degrees for 4 days, and with only the worst expectations, I took a sample to try. Now it tastes like a bona fide, store bought German lager. I realize the beer is technically now a cream ale or something like that, but I'm still entering it in a contest as a Classic American Pilsner next month. I also realize that this is the beer equivalent of juicin', and I'll be going to hell for doing it, but I'll cross that bridge when I get there. I'll post the results.

I wonder if krausening can also remove acetaldehyde.

Nice idea. Let us know how it scores. And the acetaldehyde idea might be worth an experiment.

[brewinhard]

I would tend to say that YES, krausening a beer could reduce acetaldehyde given proper time.

[edisonst]

A year or two ago I had a munich helles that I filtered too soon and ended up with acetaldehyde flavor. I pitched active yeast into the keg and let it rest at room temp for a couple of days. Fixed it perfectly.