During the brewing process alpha acetolactate (AAL) a precursor to Diacetyl is formed. AAL is orderless and tastless and yeast can't break this down until it converts into diacetyl, thus the reason for the Diacetyl rest. (Simple) I get it.
Has anyone noticed more or less Diacetyl produced in different malts by different maltsers? We saw this with Weyermann Wheat. We changed to Briess wheat and the Diacetyl reduced significantly.
For all those who know a lot more than me, during the malting process I assume the malters use malting techniques to reduce the amount of AAL that is produced thru the different amalayze processes thus reducing the Diacetyl created during fermentation? We have been testing some new malt and get large amounts Diacetyl and are trying to figure out if it is the malt or coming from somewhere else like our yeast not effectively working to consume the Diacetyl or being overwhelmed by too much to absorb. We don't think it is our yeast as we don't get it in the beer not using this particular malt.
What techniques to the maltsers use if any to reduce AAL and other problems we see during the brewing process? Trying to understand more to figure out where the problems lies with our process or withing the raw materials we use.
Has anyone noticed more or less Diacetyl produced in different malts by different maltsers? We saw this with Weyermann Wheat. We changed to Briess wheat and the Diacetyl reduced significantly.
For all those who know a lot more than me, during the malting process I assume the malters use malting techniques to reduce the amount of AAL that is produced thru the different amalayze processes thus reducing the Diacetyl created during fermentation? We have been testing some new malt and get large amounts Diacetyl and are trying to figure out if it is the malt or coming from somewhere else like our yeast not effectively working to consume the Diacetyl or being overwhelmed by too much to absorb. We don't think it is our yeast as we don't get it in the beer not using this particular malt.
What techniques to the maltsers use if any to reduce AAL and other problems we see during the brewing process? Trying to understand more to figure out where the problems lies with our process or withing the raw materials we use.
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