Do all lagers like to have diacetyl rests?

Going to attempt first lager this weekend. The 'Something like Stella' recipe. Looks good! Love me some Stella. Also love me a neighbor who gave me an old chest freezer for free that I can now lager in...

Anyways do all lagers like to have diacetyl rests before the lagering?

jackson_d said:

Anyways do all lagers like to have diacetyl rests before the lagering?

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Only if diacetyl is detected. When fermentation is around 3/4 completed, taste a sample. If you taste anything remotely buttery, or if it feels a bit slick or oily on your lips/tongue, go for the diacetyl rest.

Some people just do it as part of their routine, can't hurt I suppose.

Care to post the recipe, me likey Stella too!

wildwest450 said:

Care to post the recipe, me likey Stella too!

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of course! its in the recipe section on this board under pilsner. looks good! the only change i'm going to make is using half the flaked rice.. going to do a 10g batch.. actually i really LOVE North Coast Scrimshaw... Cant seem to find any kind of a clone recipe anywhere.. but i like the idea of trying an american pilsner too. just wondering if for my first lager ever i should stick to a tried and true recipe, instead of trying to create my own.. probably a good idea

https://www.homebrewtalk.com/f58/something-like-stella-108648/

To me diacetyl rests are like seatbelts, it doesn't do any harm to utilize it, and it may help when you need it. When I lager I just make it a matter of course to give it 72 hours in a warm enviroment before plunging it into the cold. It won't harm the beer to do so, and if it's needed, then it will help.

good stuff, thanks gentlemen. i'm gonna git er done

:rockin:

jackson_d said:

good stuff, thanks gentlemen. i'm gonna git er done

:rockin:

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This to me is like the bible on diacetyl...and I know a thing or two about bibles.

https://www.homebrewtalk.com/f13/preventing-diacetyl-hold-butter-please-70438/?highlight=butter

If you chill your wort to fermentation temperatures (< 55*F) and then pitch a healthy starter, more than likely you won't need a diacetyl rest. If you start your fermentation warmer, and then move it to the proper temperature once you see activity, then there is a good chance you will need a diacetyl rest.