SavageSteve

Recipes 

Isn't the term "diacetyl rest" a misnomer? I mean, the whole point is to give the yeast a metabolic boost to help it reduce the diacetyl in the beer.

Just thought I'd put that out there... raise it up the flagpole and see who salutes... see if that dog won't hunt, monsignor...

-Steve

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RogerMcAllen

Recipes 

I think by rest they mean vacation. Imagine all of the people up north that take their winter holiday in Jamacia.

Also, I think you have been synergizing a bit too much.

HOOTER

Recipes 

Yeah, I suppose the yeast are doing the opposite of resting during that period of time. Your observation may have some validity. I'm sure a beer geek will be along shortly to point out the reasoning behind the term.

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dstar26t

Recipes 

Could be named that since it's a similar process to resting during the mash when doing a multi step mash. Dough in at 133, rest for 20 min, etc.

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Bob

Recipes 

Bing! Give dstar26t a cigar.

"Rest" refers to a temperature plateau.

Ain't brewing jargon neat?

Bob

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ChrisKennedy

Recipes 

It is a misnomer because the only reason you should need a diacetyl rest is if you screwed up the fermentation somehow.

I prefer to call it an attenuation rest.

BarleyWater

Recipes 

... or if you used a strain that produces a lot of diacetyl.

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ChrisKennedy

Recipes 

Aside from perhaps Ringwood, very noticeable diacetyl from any strain is a problem from fermentation handling.

Catt22

Recipes 

I respectfully disagree with this. Lager yeasts often produce diacetyl during normal and proper fermentation. Some more than others and some not at all. It's rather rare for an ale yeast to produce diacetyl IIRC, but not for lager yeast.

ChrisKennedy

Recipes 

You got some strains in my mind? Because the ones I have used have never produced noticeable diacetyl with proper pitch rates and after pitching cold.