So, I made (am trying to) an American Light Lager. I used Wyeast 2007 (Budweiser yeast) fermented at 48-50f. Dropped from 1.040 to 1.008 in 3 weeks, tasted it- seemed perfect. Racked to secondary, chilled to 35f for 3 weeks now. I just tasted it and it tastes like beer poured over buttered popcorn-serious diacetyl. I have made lots of lagers and had always done a d-rest. On this one I did not (I have no idea what went on in the brain that day) and now I have this liquid butter.
SO,EVEN AFTER 3 WEEKS LAGERING CAN I STILL DO A D-REST?
Hoping that I can still do a D-rest, I just moved the carboy from the 35 degree fridge to my 58 degree basement, there is still a decent layer of yeast on the bottom, so I am hoping that those yeast will reactivate and clean up the diacetyl. Any thoughts?