ajdelange wrote:Haven't seen that yet and will read it with interest unless I've let my subscription expire and don't get the issue.
That aside, I suppose the logic behind the non malt adjunct thing relates to the fact that alpha-acetolactate is a byproduct of valine synthesis by the yeast. The best solution to potential diacetyl problems is, thus, to insure that the wort is rich in valine but as malt analyses don't generally list that you are pretty much stuck with what you get.
Proper management of the fermentation and especially "lagering" based on the general priciples outlined in the earlier post should take care of any diacetyl that is produced by the yeast. As you might expect the yeast strain involved has quite a lot to do with diacetyl levels in beer. Some strains are known to throw lots of it and others less. Diacetyl produced by infection is another matter. When it is really high brewers call it "sarcina sickness" and it is nothing like what yeast produce normally.
AJ, have you ever considered approaching BYO to possibly contribute a regular column on water profiles for various styles in all grain brewing? I'm sure they would give you a gratis subscription for it, at least. You seem to be blessed with so much knowledge and experience in this area and it would be nice for others to benefit from it also. I doubt that every single BYO subscriber is in the Army. Thanks again for all the great information that you contribute to the forum.
