Originally Posted by andrew300
I made a standard american lager about 8 weeks ago. It fermented for about 3 weeks. I started the fermentation at 46 and let rise to 50. I tasted it a couple weeks later and tasted heavy diacetyl. So I brought it up to 65 for a few days and then racked to the keg for lagering. Its been lagering at 34 for 3 weeks now and when I sampled it yesterday, the diacetyl is still there. It comes right through because it is such a light beer. Should I let is sit for a few more weeks or raise the temp and hope that there is some yeast in there that can get active?
Did you ever try this (raising temp)? I brewed an Oktoberfest - 50F wort temperature for 7 days, diacetyl rest at 65 for 3 days, then slowly cooled to 32F - been there about 3 weeks.
No hint of diacetyl during fermentation or during 65F rest. Now, tasted a sample after this 3 weeks of lagering, and it is disgusting - smells and tastes just like artificial butter!! I did bring the carboy back to 65F and don't know if I should add more yeast or what. The beer is very, very clear, so likely not much yeast still in suspension.