Anyone actually take the time to do a diacetyl test?

[Twinkeelfool]

Once I started pitching a lot of yeast at slightly under ferment temps, I’ve never had to worry about the D rest.

 

[Rob2010SS]

Well, it passed the second diacetyl test. This time, the sample just smelled like malt. Not like butterscotch or butter at all.

Thanks for the help guys/gals.

 

[hagmanngr]

How long does one wait to do a forced diacetyl test. Once fermentation is over? I'm doing a beer with a large dry hop and the instructions say to do one, just not when.

 

[VikeMan]

How long does one wait to do a forced diacetyl test. Once fermentation is over? I'm doing a beer with a large dry hop and the instructions say to do one, just not when.

Yes, you probably want to wait until attenuation has finished or even a little longer before doing a forced diacetyl test. Basically, you do it whenever you want to know if all* of the diacetyl precursor has been converted to diacetyl and cleaned up by the yeast.

*You never really get it all. But the test will tell you if you got enough that whatever remains is below (your) taste threshold.