Diacetyl Formation, Reduction/Removal & Testing Methods

April 3, 2018
When: Thu 28 June 2018
Time: 14:15pm
Room: Kegstar Room

Diacetyl, VDK, Butterscotch, off flavour, cherished in small amounts by styles that gave up and accepted it, to an absolute unacceptable flavour taint in high concentrations.


The following is a summary of what is covered during the presentation:

  1. What is Diacetyl – How is it formed, where does it come from?
  2. How do we detect it – Small craft brewery Organoleptic (Heat & smell) method, UV/Vis spectrophotometer medium brewery methods to Gas Chromatography Large craft brewery methods
  3. What can we do to prevent it & or save it – Simple process changes to Enzymes
  4. What simple new technologies are available to detect it?


Dan McCulloch – Young Henrys