Reusing yeast that produced diacetyl

[KarmaCitra]

I was curious, if yeast produced diacetyl in a batch, then I washed it and reused in a new batch, is that yeast already predisposed to create diacetyl? Im detecting slight diacetyl in the beer if drinking now, and this was made from a pitch of yeast that I washed and built up 2 times in a starter (DIPA). Wondering if I should have just used fresh yeast...

 

[Gnomebrewer]

No. Some yeast strains are more prone to causing diacetyl than others, but reusing yeast that previously caused diacetyl doesn't mean it will in the next batch as long as the temperature and pitch rates are good.