VDK

The presence of diacetyl, an off-flavor produced and later reabsorbed by yeast, is a great way to gauge fermentation progress. If you’re worried about hop creep or want to ensure that your diacetyl rest is adequate, our GC-ECD method will report diacetyl concentration in ppb. ASBC Method: Beer-25 if sending sample that is prior to packaging, please keep samples cold.

All services require an estimated sample volume of 12oz/355mL, unless otherwise noted. If sending sample that is prior to packaging, please keep samples cold.

When ordering, please specify one of the following in ​“Service Requested”:

1. AS-IS: the measured diacetyl levels in the beer (usually good for packaged samples)

2. TOTAL: the full potential diacetyl measurement if the beer was to warm or oxygenate (usually good for fermenter samples, coverts all diacetyl precursors into total potential diacetyl)