Diacetyl Rest - How long and what does it taste like?

[zosimus]

I'm brewing my first lighter beer (pilsner). After about 2 weeks, the gravity was around 1.0998 which I'm hearing from most is in the ideal range for close to finished gravity for a pilsner.
I put at 68 degrees for Diacetyl rest and it's been sitting for about 1.5 weeks. I 'recommendation' is 3 days I've read for most places, but then again, I've also heard 3 weeks actually gets rid of the most.
I read online somewhere that to test for diacetyl, take 2 samples, put one in a fridge, then heat up a second sample to like 150f for 20 seconds, then taste for diacetyl. I did this, but I've also never tasted diacetyl before so I'm a little unsure... I know it's supposed to taste like butter or popcorn, but I really couldn't tell. It wasn't the most palatable and it may have had hints of butter..
What is people's experience on diacetyl and how long do people typically let it rest before cold crashing?

 

[day_trippr]

I may be off base but iirc a forced "diacetyl test" recommends using your nose, not your mouth. Warm the sample with a cover in place, then remove the cover and quickly sample via inhalation. If "it's butter", you have diacetyl, and your beer needs more time.

I'm going to assume your "0.0998" final gravity was actually "1.0998" or 1.010 for short, which is a legit finish for a moderate weight lager.

Depending on the grain bill, yeast strain, and fermentation temperature profile I use, I may raise the beer to ~68°F for two days - or I may not actually set aside a dedicated "D-rest" period because the latter part of the profile would satisfy that goal (ie: it's already up around ~65°F+ for plenty of time).

Cheers!

 

[zosimus]

I may be off base but iirc a forced "diacetyl test" recommends using your nose, not your mouth. Warm the sample with a cover in place, then remove the cover and quickly sample via inhalation. If "it's butter", you have diacetyl, and your beer needs more time.

I'm going to assume your "0.0998" final gravity was actually "1.0998" or 1.010 for short, which is a legit finish for a moderate weight lager.

Depending on the grain bill, yeast strain, and fermentation temperature profile I use, I may raise the beer to ~68°F for two days - or I may not actually set aside a dedicated "D-rest" period because the latter part of the profile would satisfy that goal (ie: it's already up around ~65°F+ for plenty of time).

Cheers!

Ah yeah thanks for that correction on gravity.

I stored at 48f for 2 weeks during primary. Yeast is Saflager S-23. This was almost a SMaSH. Has German Pilsner Malt grain + dry pilsen malt extract, saaz

 

[Willy]

Typical rest is 3-5 days at 62-65° F before cold crashing (drop 3-5 / day until 35°F)