I currently have an ESB sitting in Primary right now. I used Wyest London ESB 1968 as my yeast.
I'm reading through the details of the yeast and noticed this:
Diacetyl production is noticeable and a thorough rest is necessary. Yeast traps trub easily and autolysis during storage is accelerated.
To me this seems a bit contradictory. It's basically saying to leave it in order to avoid diacetyl, but then says that during this time autolysis could come on quickly?
Can someone decipher this for someone with only 3 batches under their belt?