menschmaschine
Well-Known Member
OK, let's get this forum going...
We talk about diacetyl rests (primarily for lagers) and how the yeast "cleans up" diacetyl. IIRC, the yeast do this because, when aided by an increase in temperature, they turn to other compounds for "food" (in the case of diacetyl, metabolic waste that they've created). But, aside from this and possibly achieving a slightly better attenuation, are there other benefits to doing diacetyl rests?
I do them for every lager whether or not I have diacetyl (and I've only had it once). I didn't put a whole lot of thought into doing them every time, I just decided to do that instinctively because I figure there has to be more going on than just "diacetyl clean-up" that can be beneficial to making a cleaner lager.
Any thoughts or knowledge on other benefits of diacetyl rests? Are there other flavor-active compounds getting cleaned up as well?
We talk about diacetyl rests (primarily for lagers) and how the yeast "cleans up" diacetyl. IIRC, the yeast do this because, when aided by an increase in temperature, they turn to other compounds for "food" (in the case of diacetyl, metabolic waste that they've created). But, aside from this and possibly achieving a slightly better attenuation, are there other benefits to doing diacetyl rests?
I do them for every lager whether or not I have diacetyl (and I've only had it once). I didn't put a whole lot of thought into doing them every time, I just decided to do that instinctively because I figure there has to be more going on than just "diacetyl clean-up" that can be beneficial to making a cleaner lager.
Any thoughts or knowledge on other benefits of diacetyl rests? Are there other flavor-active compounds getting cleaned up as well?