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Made a starter with some (~400mL) ale yeast slurry from my brewery and some light DME. Finished with no apparent fermentation issues, but after settling out, I noticed a dark sediment layer beneath the normal yeast layer (see picture). The slurry had, as far as I could tell, no hop/trub material...

Thats what I thought....thanks!

For diacetyl conversion into non-flavor contributing compounds, as well as reduction of other primary fermentation by-products, is it the yeast still in suspension that are responsible for this, or the yeast that have settled into the sediment cake at the bottom of the fermenter?

Is there any significance between a fermentation with a thick Krausen (3-4 inches or more) versus one with a thin Krausen (inch or less)? Or a fermentation in which both happen? My fermentation (Wyeast 1272, OG 1.068) began within 5 hours and built up to a bubbling rate of 1-2 per 2 seconds...

So I brewed a 4 gal pale ale that I pitched with Wyeast smack pak 1056 American Ale. Fermentation started within 5 hours, reaching a peak bubbling rate of 3-4 per second at about 12-18 hours and then steadily declined to about 1-2 every 3 min on the third day of fermentation. Today, the fourth...