Hey there. So I have an oktoberfest beer that has been lagering for about 6-7 weeks and is exhibiting some diacetyl (or so I believe). I did a d-rest, but maybe I did it wrong or something...not sure. Anyway, this beer is not bad, but has a hint of diacetyl and I would be interested in getting rid of it if possible, that doesn't involve months of lagering.
Would bringing the beer up to mid 60's for a few days do anything after a long period of lagering? Anyone have any other ideas?
I need to serve this beer in ~2 weeks...and if I can't get rid of the diacetyl, no worries, but it would be nice. Any help would be much appreciated.
Would bringing the beer up to mid 60's for a few days do anything after a long period of lagering? Anyone have any other ideas?
I need to serve this beer in ~2 weeks...and if I can't get rid of the diacetyl, no worries, but it would be nice. Any help would be much appreciated.