[ynotbrusum]

Any thoughts on priming in a keg as a substitute for a diacetyl rest for lagers?  I was out of town when a batch would typically been given a d-rest.  It's been a month in the primary and I was thinking to prime in the lag, anyway.  The thought occurred to me that it might reduce diacetyl, too....just a random thought, not empirically backed by any means.

[denny]

Do you taste diacetyl?  If not, don't worry about it.  As to priming in the keg being essentially the same as krausening to reduce diacetyl, a SWAG tells me no.  Not enough fermentation going on.

[majorvices]

Agree, the yeast are barely working to creat the co2. They aren't going after the diacetyl.

[blair.streit]

D-rest is just accelerated by higher temps. If you left it there longer than you usually do and you're not smelling or tasting diacetyl from a warm sample the you're done :-)

[ynotbrusum]

I'll be racking shortly and will see if any diacetyl is in there...if so, I may krausen it with some spies from a current batch that I just brewed today.  I usually don't get diacetyl, but I did with the Budejovice Czech yeast I used for a Czech pale and then repitched in a Schwarz Bier.  It was drinkable, but to the diacetyl sensitive folks, it was just a bit too noticeable.

[brewinhard]

Agreed with the above. I bet if you pitched cold (ie 48-50F) and let it stay on the primary yeast cake for 1 mos then there would be no diacetyl.  Just a hunch, but you shall see when you rack. Now, if you pitched warmer then you could have some diacetyl in there.

Either way, I agree with the above, that there is not enough yeast activity going on to reduce diacetyl in the keg though.

[erockrph]

I've gotten diacetyl in bottle-conditioned ales, so I'm leaning towards no on this one. Krausening involves pitching a robust culture at peak activity, rather than spoon feeding some dormant yeast.

[ynotbrusum]

Racked it and it was clean and crisp - no diacetyl, so no krausening - still went with priming in the keg for fun.