Hello everyone. I am in the process of getting my diacetyl testing perfected and had a couple questions on how other people are doing it.
My process now is I take a sample from a fermentor into a pyrex container with a lid. I make sure the lid is nice and tight so nothing leaks. It then sits in a <160F water bath for 1 hour. The sample is then cooled. We then taste it against a non-heated sample and see if butter flavor comes out. So far it has worked out well. My questions are as follows:
1: Does the heated sample need de-gassed before it is heated?
2: Anything I am missing?
3: I saw tests for VDK that can be sent to be done. We will be getting an actual lab soon. Does anyone do this at your in-brewery lab that this test is done? Where can I find info on setting this up?
We seem to be doing just fine with diacetyl NOT being present, but I was just curious what other people are doing to test for it.
My process now is I take a sample from a fermentor into a pyrex container with a lid. I make sure the lid is nice and tight so nothing leaks. It then sits in a <160F water bath for 1 hour. The sample is then cooled. We then taste it against a non-heated sample and see if butter flavor comes out. So far it has worked out well. My questions are as follows:
1: Does the heated sample need de-gassed before it is heated?
2: Anything I am missing?
3: I saw tests for VDK that can be sent to be done. We will be getting an actual lab soon. Does anyone do this at your in-brewery lab that this test is done? Where can I find info on setting this up?
We seem to be doing just fine with diacetyl NOT being present, but I was just curious what other people are doing to test for it.
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