I realize that Diacetyl gets a bad rap, and for the most part, it's well deserved. Evil almost. However, I'm rethinking one of my fall pumpkin beers and want to increase the "butteriness" by upping the levels of diacetyl. I know that underpitching can produce higher levels of D. Are there any American Ale strains that are notorious for pumping out the D - similar to some of the British Ale yeasts that require the D-rest? I guess my concern with underpitching is that it's higher gravity (1.080), and I'd like it to finish around 1.018-1.020 or so, so underpitching probably would prevent me from getting there. Any thoughts? I don't want disgusting, but I do want some butteriness.
Primary: I think I'm turning Japanese APA
Secondary: Chocolate Wheat Porter
Bottle: Wynona's Big Brown Ale Clone, Hefeweizen