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Oh diacetyl how do I love thee, let me count the ways. I was so proud of this beer. The color was great, the head retention superb, the lacing excellent, the hop bitterness was exactly what I wanted…I can go on and on (I highly encourage you to read about the history of kellerbier – if a brewer ever invites you to their brewery to try one off the tank, say yes). There was only one tiny issue – total diacetyl bomb. So. Much. Diacetyl.

I was very excited to see the Urkel Imperial yeast strain available (it’s a derivative of the Pilsner Urquell strain) and decided to give it a try. What a fickle fickle monster. I did a diacetyl rest, but apparently not for long enough. Anyway, long story short, I’ve always had problems detecting diacetyl in beer, but never again. This beer had so much diacetyl that I will never have issues identifying that aroma ever again.

My Recipe.

My Notes.

My Readings.

My Water Profile.

What would I do differently if I make this beer again?
* If I ever decide to use the pilsner urquell yeast again. I’m going to count cells before pitching and add ALDC to the wort when I pitch the yeast. – Some say that’s cheating, but too many commercial breweries that I like do it, so I assume it works well.