Diacetyl levels after lagering

[blither]

I have been searching for an answer to this but have not been able to find it, so please excuse me if it has been posted before.

I recently started fermenting my first real lager using a freezer to control the temperature. (My true first lager was one that I attempted to use the WLP810 San Francisco yeast but I butchered it because with the increased temperature of fermentation I wasn't able to keep it below the recommended 65)

My wort was fermenting perfectly fine at around 48-50 degrees and had a nice krausen and lots of activity in the air lock. Then the krausen started to dissipate and I let it sit there for a day or two after that, I am at day 11. I read that I should do the diacetyl rest when I am a few points above expected final gravity or when the krausen starts to dissipate. I am using the WLP830 German lager yeast for this brew.

My question is did I miss the boat for performing a diacetyl rest and if I did will the lagering process mellow those flavors?

Thanks for the help!

 

[Yooper]

I have been searching for an answer to this but have not been able to find it, so please excuse me if it has been posted before.

I recently started fermenting my first real lager using a freezer to control the temperature. (My true first lager was one that I attempted to use the WLP810 San Francisco yeast but I butchered it because with the increased temperature of fermentation I wasn't able to keep it below the recommended 65)

My wort was fermenting perfectly fine at around 48-50 degrees and had a nice krausen and lots of activity in the air lock. Then the krausen started to dissipate and I let it sit there for a day or two after that, I am at day 11. I read that I should do the diacetyl rest when I am a few points above expected final gravity or when the krausen starts to dissipate. I am using the WLP830 German lager yeast for this brew.

My question is did I miss the boat for performing a diacetyl rest and if I did will the lagering process mellow those flavors?

Thanks for the help!

You can do the diacetyl rest now, although it is a wee bit later than I do one. Lagering will NOT remove diacetyl, and in fact it will get worse with time if you are tasting it now. However, that strain hasn't been a diacetyl producer for me, so you may not have any issues even without a diacetyl rest. I tend to do one, as 'better safe than sorry' works for me, but many people don't if they don't taste diacetyl after primary.

 

[IslandLizard]

I think you're still in time. It likely has a few points left after 11 days. As Yooper said, "better safe than sorry."