I need some solid options here. We have a judge that cries Diacetyl before the cap is off if its a lager. Here clams that if there is a slickness on the back of his tounqe that is Diacetyl.
Well he might be correct but I heard Charlie Bamforth state that Diacetyl is a very strong flavor component and be tasted at 50 parts per billion.
I know some malt mouth feel has a fullness or slick feel so I am thinking that you would start to taste it before any slickness is present.
Just need some advice and Thanks.
Not me. I sometimes can’t taste diacetyl but I can always detect the slickness on the roof of my mouth that comes from it.
If it is at a level not discernible by taste, why worry about it? And I don’t judge beer, but I think anything liquid has some slickness to it. Compared to a corn muffin, for example.
Ask the judge what he can’t taste. If he is hypersensitive to Diacetyl, is he blind to DMS like one of my friends? Some are blind to Diacetyl, maybe 20% or so, I have heard.
My threshold is medium to Diacetyl. I look for the slickness on the tongue.
Oh man, I might be learning something here.
you aren’t using enough butter!
;D ;D ;D