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Learn how to perform a forced diacetyl test to ensure your beer is free from unwanted buttery off-flavors and ready for packaging. In this detailed tutorial, we break down the simple but essential steps of this quality control method used by both professional brewers and serious homebrewers to detect the presence of diacetyl in fermenting beer. Whether you're brewing lagers, ales, or experimenting with new styles, mastering the forced diacetyl test is key to producing clean, professional-quality beer every time. Diacetyl is a compound that can impart a buttery flavor to beer, which is generally considered undesirable. The forced diacetyl test is a simple and efficient method for determining whether diacetyl and its precursor (alpha-acetolactate) have been adequately eliminated from the beer prior to crash cooling the fermenter. A beer sample can be heated to speed up the conversion of a precursor to diacetyl. Playlist - • Beer Analysis Related Video - • How to Perform a Forced Fermentation Test ... Visit our webpage - http://www.kpu.ca/brew Follow us on Instagram - / kpubrew Like us on Facebook - / kpubrew Visit KPU Brewing Channel for more videos: / @kpubrewing