jacksonbrown
Well-Known Member
I recently brewed my first lager, a Vienna, and it's kind of a diacetyl bomb. I raised the temp for a diacetyl rest about 7 days after fermentation kicked in, and am now being told that was too soon. One guy in my club suggested I make a small starter with any lager yeast and pitch it at high kruasen, and that should get rid of the diaceyl. Anyone have any experience, or thoughts on this method? What temp should I do that at?