Re-pitching yeast starter to clean diacytl

[bwtcllc]

I'm on my 6th batch of Bohemian Pils, and have found the need in the previous 5 to re-pitch a yeast starter to clean up the diacytl. I know that this probably is necessary because I let the fermentation complete at cold temps (48-50) before warming to room temp for the D-rest. My question is...does anyone see a problem with doing this as a routine part of lager fermentation? The upside is that it can be done at any time after the primary fermentation is done w/o worrying about catching the beer @ 50-75% complete. Downside is another step and a little DME. The last five batches I did this way were total butter bombs before re-pitching, and some of my favorite beers I've made after re-pitching. I pitch big and cold, but have yet to avoid diacytl. I've used Wyeast 2001/Urquell Lager yeast for all.

Does anyone else routinely re-pitch their lagers?

 

[govner1]

I've only done s couple of lagers so far after several years of ales now that I have the appropriate lager ferm chamber. I let the primary go until the krausen just begins to fall then slowly raise my ferm chamber temp to 65°. I leave it for three days then cold crash & lager.


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[dstar26t]

What you're doing is essentially Krausening. It's a great way to turn out Lagers faster especially if the strain you're using is more of a diacetyl producer like the Urquell strain. If you brew the same beer over and over, use 10% of your fermenting beer and add it to your conditioning one.