I recently racked a Black IPA too soon and it tastes like Butter Beer so I’m guessing Diacytel. Would simply adding some rehydrated dry yeast (I was thinking S-05, I fermented with S-04) do the trick or would I need to whip up a starter to simulate krausening? Or maybe even just drop a little maple syrup in - I’m not sure if the yeast needs something to eat before it starts cleaning up the mess.
Diacetyl will clear with raing the temp to upper 60’s for a couple days. Under attenuation may require a repitch at high krausen to get it to finish.
+1 - if it doesn’t clear on its own, then you’re best off using an active starter rather than just pitching dry yeast. It doesn’t have to be a big one, but you do want to make sure the yeast is already wide awake. You could even pull off a liter or so of another beer at high krausen and add that instead.
+1 I had this problem early on and asked for advice and got the same-works well. also good old cold lagering for several months seems to clean up pretty well.
I had this same problem about a year ago with a black IPA also fermented with S-04. The advice I got was pretty much the same.
There is some research going on about the relationship between hops and diacetyl formation but I haven’t seen results published yet so it’s probably still being studied.
Last night I made a tiny starter - I haven’t messed with them yet since i use dry yeast. After reading ‘How To Brew’s’ recommendation for 1 pint of water to ½ cup of DME I decided to try a ¼ cup DME with a ½ pint of water but after the 10m boil the gravity was through the roof! Haha, I cut it down to 1.040 and pitched it after 12 hours. Hopefully it will do the trick.