Extended Diacetyl Rest or longer Lager?

[BugAC]

Leaving on vacation tomorrow. I have a Japanese rice lager I brewed 11 days ago. I fermented at 52 for 8 days until gravity was around 1.02 then raised the temp Sunday night for a diacetyl rest at 63. FG is at 1.008, right on target but I’m still picking up some diacetyl and sulphur. I won’t be back home for a week. Should I let the beer sit at 63 until I get back, reduce the temp back to primary ferm temp of 52 until I get back, or just begin lagering? Will lagering get rid of the diacetyl?

 

[HighVoltageMan!]

Diacetyl is only reduced by active yeast, so it needs a little bit of sugar/carbon/food to convert the diacetyl to something that is undetectable. Leaving the beer at 62F leaves you a better chance to rid it of the nasty butter aroma/flavor. Lagering does not reduce diacetyl.

 

[dmtaylor]

Keep it warm another week. Might even take 2 or 3 weeks. Contrary to popular belief, the diacetyl rest is not often finished in just a couple days. Takes weeks in many cases.

 

[jdauria]

Not to help this beer, but consider getting some ALDC enzyme which prevents the chemical reaction that causes diacetyl for future lagers. I use it in all my lagers. The small 1 oz vial More Beer sells goes a long way for me because I only brew 2.5 gallon batches, so 12 drops is all I need. 5 gallon kegs would be 25 drops. CellarScience ALDC It's also great for hop creep with hoppy beers.

 

[JohnDBrewer]

At this point let it sit at 63. Test it when you get home and let us know.

 

[Jag75]

Id bump it up to 66 and let it sit .