I have a batch of Oktoberfest that I just kegged up and carbed. Tried my first pint, and the dreaded diacetyl is apparent. I’ve read that you can re-pitch yeast at high krausen to try to drive it off, but I was thinking about just putting it into a fermenter and adding lacto or brett and forgetting about it for a while. Thoughts?
Remove CO2 and warm it back up for 3 weeks. If there’s any yeast left in there, the yeast will eat it. If you want to be sure, add more yeast. But keep it warm for several weeks. Yeast will eat it.
I’ve had good luck with krausening in that situation. Pitch an actively fermenting qt. of wort and with a week.
Agreed. A little bit of krausen has worked for me better than I anticipated. I just made a quick starter and poured it in the keg the next day. A few days later diacytel was gone.