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Old 07-13-2012, 03:20 PM   #1
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'Lo all,
Been brewing for near on a year and have run into my first issue (aside from a home-made lauter tun manifold that required fine-tuning) - diacetyl in my lager. I thought I had conformed to the rules; cleanliness, a diacetyl rest and adequate pitching, but I've now got some nasty lager. My first lager was made in winter, so was easy to temp control but this one was in a fridge. I rested it at ~65 for three days and it tasted fine at bottling two weeks ago (neither of the other two batches that got bottled that day have any signs of infection/contamination), so I wondered if anyone had any suggestions about what I could do in the future to avoid months of hard work going into the butter dish. It looks beautiful too, is there any hope for it?
Thanks in advance

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Old 07-13-2012, 03:46 PM   #2
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Sounds like you already know this, but pitching enough yeast at or a few degrees below fermentation temps, and then a d rest ~75-80% through fermentation is the best way to avoid a butter bomb. I've never done it, but I've heard that the 'pitch warm then lower' method is hit or miss. With lager, I pitch at ferment temps and if anything over pitch slightly. I do a d rest + ~10 degrees from ferment temps for the final ~20% or so of fermentation and then slowly lower to lagering temps over a few days. Works well for me, YMMV.
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