In dropping the fermenting beer, oxygen is deliberately introduced to reinvigorate the fermentation, but some yeasts also produce diacetyl from this. This is part of the profile in some beers, but I dislike it. Yeasts that require this shot of O2 are also selected by this process and if they don’t get it, they tend to under attenuate. As a homebrewer, I often used it to speed up the whole process, but I had to choose my yeast accordingly.
Brakspear is double dropped to this day. I visited the area on a CAMRA tour back in the 1970s and still remember the malty, slightly candy flavour, maybe a bit of diacetyl?
Is this true? Perhaps it was still done under Marston’s but I find it hard to believe that Carlsberg are still doing this for a flavour profile that maybe two or three people notice.
In dropping the fermenting beer, oxygen is deliberately introduced to reinvigorate the fermentation, but some yeasts also produce diacetyl from this. This is part of the profile in some beers, but I dislike it. Yeasts that require this shot of O2 are also selected by this process and if they don’t get it, they tend to under attenuate. As a homebrewer, I often used it to speed up the whole process, but I had to choose my yeast accordingly.
ReplyDeleteBrakspear is double dropped to this day. I visited the area on a CAMRA tour back in the 1970s and still remember the malty, slightly candy flavour, maybe a bit of diacetyl?
ReplyDeleteIs this true? Perhaps it was still done under Marston’s but I find it hard to believe that Carlsberg are still doing this for a flavour profile that maybe two or three people notice.
DeleteThe Malt Miller have done a video on the process for a recreation of Brakspear Bitter https://youtu.be/b3BjpsSu5cw?is=22ShhPynSFKYOkLG
ReplyDelete