Beauty and the Beast

Another title would be "diacetyl does not belong in blonde ale." Diacetyl is caused by:

a.) unhealthy yeast
b.) not enough yeast
c.) insufficient aeration of the wort before pitching of the yeast

Any combination of these can cause

d.) a long lag time between pitching and fermentation

Finally, diacetyl can be caused by a

e.) bacterial infection

According to the 2008 BJCP Style Guidelines, under Style 6, Light Hybrid Beer, sub style B, Blonde Ale, it is stated that this beer style should be without any diacetyl at all, both in aroma and flavor.

So, it would seem to me, this beginner style beer (Brewing Classic Styles, 2007, p. 9), although simple enough in theory, is completely and utterly dependent on the backbone of sound brewing techniques. Without healthy yeast and solid sanitation practices, this simple brew, without any rugs to sweep anything under, is very unforgiving. Without TLC, it will not shine as it is supposed to. The blonde ale's potential is only realized when its brewer has mastered the very foundation, the pillars of this noble art that is home brewing.

Now, that being said, anyone have any advice as I embark on brewing my first blonde ale?