Franconian Beer Message Board
CAMR*L*, Bayerischer Anstich |
Posted by JosB on 2010-08-24 12:54:07 |
Diacetyl will not form during lagering due to oxidation (oxidation is a *chemical* process affecting the beer). Diacetyl is likely to form when fermentable sugars, active yeast and oxygen meet during the lagering (or anywhere between the pitching and the pouring...) - it is produced by yeast under circumstances. |
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