We recently used this product for one of our seasonals:
First impression was great. we got a huge boost of hop character from the beerzym. During sensory we determined that the perceived hoppiness was on par with similar core range beer, while copper and dry hopping rates were less than half.
Now, after about 5 weeks in package the beers with where the product was used are absolute Diacetyl bombs. and I mean RANCID butter.
We brewed 3 batches of the same beer. Beerzym was used in 2 out of the 3. Both batches with the enzym are now undrinkable and the one without appears to be D-free.
Also interesting to note that at packaging there was not a trace of off-flavors.
Does anyone have any experience or understanding of what might be at play here?
Beer was fermented with 05 and we have never had this problem before.
Thanks!
-e
First impression was great. we got a huge boost of hop character from the beerzym. During sensory we determined that the perceived hoppiness was on par with similar core range beer, while copper and dry hopping rates were less than half.
Now, after about 5 weeks in package the beers with where the product was used are absolute Diacetyl bombs. and I mean RANCID butter.
We brewed 3 batches of the same beer. Beerzym was used in 2 out of the 3. Both batches with the enzym are now undrinkable and the one without appears to be D-free.
Also interesting to note that at packaging there was not a trace of off-flavors.
Does anyone have any experience or understanding of what might be at play here?
Beer was fermented with 05 and we have never had this problem before.
Thanks!
-e
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