Hey Francesco,
I have had success with reducing by-products of fermentation in my lagers(34/70 and S-23) using a pressurized fermentation setup. I use a spunding valve on the blow-off of the tank set to 10psi, and will hold that pressure throughout fermentation. Fermentation typically 57-59F, producing a very clean product even at the end of ferment prior to cold maturation. At least from a sensory perspective both Acetaldehyde and Diacetyl are not present in the beer by the cold maturation phase. I still do a Diacetyl rest, at 62F to be sure the yeast has cleaned up.
Cheers!
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Brian Sullivan
Brewer
Contrast Artisan Ales
Chamblee GA
510-379-8650
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Original Message:
Sent: 05-19-2023 05:59
From: Francesco Mayell
Subject: Acetaldehyde with 34/70
Hi folks,
We have more acetaldehyde than desired in a lager made with W34/70. It is a pretty constant feature in every batch, with occasional batches rising way beyond the acceptable level as registered in sensory.
I know there are a lot of levers you can pull with acetaldehyde and many of them are strain dependent, so I was wondering if anyone out there has had a similar problem with 34/70 and could share what approach they successfully employed to reduce it.
There are plenty of resources and discussions out there already on acetaldehyde formation so I'm not asking anyone diagnose my specific issue, just wondering what approaches have worked for you with this strain.
Cheers,
Francesco
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Francesco Mayell
Senior Brewer
Brixton Brewery
London
02036098880
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