The technique of leaving beer in the fermentor after fermentation has finished in order for suspended yeast to remove diacetyl "butterscotch flavors" from the brew.
Questions tagged [diacetyl-rest]
25 questions
3
votes
3 answers
Will yeast clean up diacetyl generated in a sour mash?
I have a sour mash that is going on 48 hours, and I'm hoping to press it closer to 72 as I like my sours bitter enough to strip the enamel off my teeth. Problem is by 24 hours (last night), I went to go check on the temperature, and it was very…
Scott
- 5,974
- 1
- 28
- 46
2
votes
2 answers
When should I do a Diacetyl rest (Wyeast 1187)?
I'm assuming that this should be done before racking when "primary fermentation" is complete? I suppose I have another question then too. Is there any way to estimate what the FG should be based on initial gravity and style? Or does it completely…
Ethan Noore
- 157
- 1
- 1
- 8