Originally Posted by thebeerbrewer
Is it typical to need a diacetyl rest when it was already fermented at 65F?
I've no idea what's typical. I do know however that if you leave the beer fermenting eventually yeast will reabsorb diacetyl. Ramping the temp towards the end will allow for this, but really just leaving the beer in the yeast longer - say a week - will deal with this nicely assuming fermentation had progressed normally.