Originally Posted by Denny
Then in all likelihood you don't need a d rest. 90% of the lagers I make don't.
Most of the time you don't need a rest, like Denny says. However, I always do one, because:
(1) it doesn't cost anything and can save you big trouble later.
(2) I'm not convinced my palate is sophisticated enough to pick up diacetyl when it's subtle, but a beer judge might if I send it in to a competition.
(3) I had diacetyl in an Oktoberfest once and it was a bugger to fix.
Can anyone identify a downside to doing a d-rest?