hamaien
Active Member
After 5-6 weeks in secondary, my Oktoberfest still has a prominent diacetyl flavor. I did a diacetyl rest at 68 degrees for 3 days at the end of primary but I guess it wasn't long enough since this beer tastes like malty popcorn right now. I've read that you can do a diacetyl rest after fermentation by pitching a large amount of healthy yeast and raising the temperature into the 70-75 degree range. Has anyone done this with good results? Will I need to go through an additional lagering phase if I repitch? I'm not competing so I don't care too much about clarity.