Originally Posted by twofieros
I didn't know that the corn would possibly increase diacetyl. So, if I try this again I should do the rest when the yeast are starting to calm down but still active and I should ferment colder? I'd like to master this. It was my first recipe to use maze and my second lager/pilsner. Thanks for the input.
It really depends on the yeast strain you used- most lager strains need to be fermented at about 50 degrees while most ale strains are fermented in the mid 60s. If you used a lager strain, a 1 liter starter wasn't a big enough starter and 60 degrees for fermentation temperature is far too warm.
Diacetyl doesn't come from the flaked maize, it is a byproduct of the yeast. Stressed yeast will create more diacteyl, and some yeast strains produce more diacetyl than others naturally.