[ynotbrusum]

The traditional lager brewing didn't have a diacetyl rest, just a looonnng time at Lagering temps.

One way to look at it is that it is something like an integral of area under the time temperature curve with Arrhenius factor thrown in.

+1 even new approaches to lager brewing (pressure fermenting, for example) can benefit from a little lagering (in serving kegs or bright tanks) than with typical ales.  Ultimately, though, pitching sufficiently healthy (not too many re-pitches) and freshly harvested (from fermenter to pitch on the same day when possible) yeast avoids diacetyl build up in most instances in my experience. YMMV, of course.

[denny]

The traditional lager brewing didn't have a diacetyl rest, just a looonnng time at Lagering temps.

One way to look at it is that it is something like an integral of area under the time temperature curve with Arrhenius factor thrown in.

+1 even new approaches to lager brewing (pressure fermenting, for example) can benefit from a little lagering (in serving kegs or bright tanks) than with typical ales.  Ultimately, though, pitching sufficiently healthy (not too many re-pitches) and freshly harvested (from fermenter to pitch on the same day when possible) yeast avoids diacetyl build up in most instances in my experience. YMMV, of course.

THIS. Pitch a sufficient quantity of healthy yeast and give it time to work.

[ynotbrusum]

If you want to explore other chemically enzymatic additive approaches to cleaning up diacetyl there is the Alpha Acetolactate Decarboxylase (ALDC) route:

https://link.springer.com/article/10.1007/BF02914029

Cheers!

[fredthecat]

people have said a lot of solutions and prevention tips for next time. if i were you and you want a beer that is extremely good for your friends and the due date was dec 20 or later, i would just start fresh, i think you have some decent temp controls. correct size starter or dry packets, start cold, ramp temperature according to the fast lager ferment schedule people often do nowadays, stay at ~60 to 62 or whatever is recommended after ferment is complete for 2 to 4 days. cold crash it and let it sit for as long as you'd like at cold temps until a week before you keg it.

you still have time for this for sure. a "fast lager" schedule does not mean a bad fermentation at all, i think the vast majority of brewers who have tried it find it great.

[Bel Air Brewing]

Yessir! Just brewed up another 10 gallons. Pils, split batch with Diamond and W-34/70. Hope this one turns out good.

Oddly enough, my official taste tester just confirmed that the beer in question is diacetyl free.

I am brewing more, and enjoying it less. Getting tired of off flavors!

And I follow the book to avoid these issues, employing a 90 minute boil, rapid cool down, good healthy yeast, etc.

[fredthecat]

Yessir! Just brewed up another 10 gallons. Pils, split batch with Diamond and W-34/70. Hope this one turns out good.

Oddly enough, my official taste tester just confirmed that the beer in question is diacetyl free.

I am brewing more, and enjoying it less. Getting tired of off flavors!

And I follow the book to avoid these issues, employing a 90 minute boil, rapid cool down, good healthy yeast, etc.

https://www.homebrewersassociation.org/forum/index.php?topic=29554.0

dont stress about it. maybe im wrong but i find lager yeasts to not be extremely difficult to handle. just do a good d-rest and know the beer isnt going to be "ruined" from sitting at the low 60s or mid 60s for several days. it will be great.