c-note
Member
I didn't do the diacetyl rest in my last two lagers. I waited until a few days after fermentation was done and then did the diacetyl rest. I have what I think is a butterscotch taste. I don't think there were enough active yeast to clean up the diacetyl.
I'd like to fix this batch of lager. The lager is kegged and carbonated. From everything I have read, it seems that I should still be able to do a diacetyl rest. This would involve raising the temperature and adding fresh yeast. I'm thinking about buying another smack-pack of the same yeast. Alternatively, I could let it continue to lager for a while but I'm not sure if that will clean up the diacetyl. I've read conflicting information on that.
Any suggestions on what to do?
I'd like to fix this batch of lager. The lager is kegged and carbonated. From everything I have read, it seems that I should still be able to do a diacetyl rest. This would involve raising the temperature and adding fresh yeast. I'm thinking about buying another smack-pack of the same yeast. Alternatively, I could let it continue to lager for a while but I'm not sure if that will clean up the diacetyl. I've read conflicting information on that.
Any suggestions on what to do?