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#1 ER Pemberton

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Posted 10 November 2019 - 07:11 AM

A pack of Lallemand Diamond dry lager yeast that I have in my fridge has a "best buy" or a "brew by" (it shows BBD:) of November of 2019.  Looks like I better use it.  :D



#2 Mando

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Posted 10 November 2019 - 03:19 PM

Just used it, seems like a nice yeast but I'll know for sure soon.
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#3 Poptop

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Posted 11 November 2019 - 11:45 AM

My two packs are up in November as well.  I'll be using it soon with an all Mecca Grade Vienna Lager.  Everything is on hand.


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#4 denny

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Posted 11 November 2019 - 11:46 AM

Pitched some into a kinda bock yesterday.


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#5 ER Pemberton

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Posted 11 November 2019 - 12:06 PM

I have some 1099 running now but I could probably put some sort of Pilsner or Vienna together to see how it is.  We should all report back and compare notes on whether it's the same as 34/70 or 2124, better, not as good, etc.  



#6 denny

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Posted 11 November 2019 - 12:56 PM

I have some 1099 running now but I could probably put some sort of Pilsner or Vienna together to see how it is.  We should all report back and compare notes on whether it's the same as 34/70 or 2124, better, not as good, etc.  

 

It's so close to the same that I can't tell the difference.


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#7 ER Pemberton

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Posted 18 December 2019 - 06:05 PM

My first beer made with this yeast is on tap. The beer has diacetyl. It's quite pronounced. I have moved that keg out of the fridge and plan to warm it up to see if I can fix it.  I have two other batches made with it and they're cold and kegged.  I really hope it's just this first one.  2124 has not done this to me.  I have no problem allowing a beer to warm a bit in the fermenter if that's what it takes but I didn't see anything suggesting that diacetyl was an issue with the Diamond.  More later.  



#8 ER Pemberton

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Posted 18 December 2019 - 09:29 PM

I put another beer (an "American Lager") made with Diamond on tap and there is NO diacetyl.  Maybe it was just the first run of the yeast... not sure.  



#9 Poptop

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Posted 19 December 2019 - 06:20 AM

Other ingredients causing this?

 

I have two packs of Diamond beyond their due date but I don't think that's a concern.  They probably won't see any action until mid January, again, I don't think that's a biggy.


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#10 ER Pemberton

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Posted 19 December 2019 - 08:17 AM

I can't see diacetyl being caused by much else other than the yeast and everything that goes into the yeast including temperature.  I suppose it's possible that there was a variable on the first batch that caused it and by the second batch the variable was gone... not enough O2, yeast was not in the best of health, there was not enough yeast, etc.  I used one packet for 5 gallons of 5% lager.  I also have a dark lager carbing now and I will be sure to check it when it's done and I'm also brewing with the Diamond again tomorrow... a pilsner.  The harvested yeast does not smell like diacetyl at all.    



#11 Poptop

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Posted 19 December 2019 - 12:05 PM

I'm anxious to try it out.  Not sure what to make though.  Maybe a very clean Pils too.


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#12 ER Pemberton

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Posted 19 December 2019 - 12:44 PM

I'm anxious to try it out.  Not sure what to make though.  Maybe a very clean Pils too.

It does seem pretty 2124/3470-like so anything you would ordinarily make with those works:  Vienna, Marzen, Festbier, Dunkel, Helles, Pilsner, some sort of Red or Amber lager, hop it up or malt it up, etc.  I guess I would consider doing a deliberate diacetyl rest with it.  My timeline is usually 4-5 days in the cool fridge (50° ish) and then it comes out and sits on the cool basement floor.  I suppose it's just been very cool here and the beer never reaches the magic 68-70° range which is supposed to burn off the diacetyl.  



#13 denny

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Posted 19 December 2019 - 02:55 PM

My first beer made with this yeast is on tap. The beer has diacetyl. It's quite pronounced. I have moved that keg out of the fridge and plan to warm it up to see if I can fix it.  I have two other batches made with it and they're cold and kegged.  I really hope it's just this first one.  2124 has not done this to me.  I have no problem allowing a beer to warm a bit in the fermenter if that's what it takes but I didn't see anything suggesting that diacetyl was an issue with the Diamond.  More later.  

I've used it 8-10 times now and haven't gotten any diacetyl.  But my ferment schedule is different than yours.  I do 5-7 days at 45-55F (whatever I decide for the main ferment) then ramp up to 70ish for another 5-7 days.  I don't do it as a d rest, but it has the same effect.


Edited by denny, 19 December 2019 - 02:58 PM.

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#14 ER Pemberton

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Posted 19 December 2019 - 03:29 PM

I've used it 8-10 times now and haven't gotten any diacetyl.  But my ferment schedule is different than yours.  I do 5-7 days at 45-55F (whatever I decide for the main ferment) then ramp up to 70ish for another 5-7 days.  I don't do it as a d rest, but it has the same effect.

Yeah, I have no real way to ensure it gets to 70° since our furnace is set to 68° and the beer is in the basement.  There is a spot between two fridges that gets a little warmer so I could try that but I guess I'm scratching my head because I have diacetyl REALLY rarely.  These 1099 beers had some (and 1099 can absolutely create some D) and now this Diamond and the only reason I can see the 1099 doing it is because it's quite cold here and the only reason I can see the Diamond doing it is because I'm not familiar with it.  I will need to be more careful with the temp towards the end of the cycle.  The good news is that the blonde ale (1099) has cleaned up... the diacetyl appears to be gone.    




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