Pilsner - Diacetyl Rest if there is no buttery aroma\taste?

[zymurgy101]

• Pilsner Urquell clone, 10g AG batch, BYO 250 recipe
• Pitched yeast at 65F, then lowered to 55F after fermentation began approx eight hours later.
• FG = 1.01 (today)
• Ready to lager anytime
• No butter\butterscotch aroma or taste at this point

Question: Is there a need to do a diacetyl rest if there is no butter\butterscotch aroma at this stage...or could it occur during lagering? If this is a case of 'better safe than sorry', then I'll begin the diacetyl rest tonight and let the wort warm to 65 over the next two days.

Thanks!

 

[petep1980]

Is there any reason not to do a rest?

 

[avidhomebrewer]

I always do a rest with all of my lagers and haven't had any diacetyl yet. I would strongly suggest doing one for about 3-4 days at room temp even if there isn't any diacetyl present.

 

[zymurgy101]

Thanks, I just wanted to ensure it would not be detrimental! Let the resting begin!

 

[petep1980]

I want to do an Urquel clone because I think with inability to hit their grassiness we'll get a prima pils clone.

What yeast did you use?

 

[zymurgy101]

2 packages of Wyeast Urquell Lager, no starter.