I do not think it threw any Diacetyl that I could taste anyhow, but just because,
at 20 days when fermentation was definately on the down side, I brought it up to
maybe 65 degrees for 4 days then into secondary it went. Taste was good at that point.
It won't be finished till may as it is of course a Maibock...lol
Edit: this last weekend, I brewed a parti-gyle style thing and pitched cooled 1.050 wert onto the
yeast cake, lag time was 24 hrs then we have fermentation again. I think I will use Dennys example
and go one more beer on this yeast cake before I call it done. Oh yeah, it is at 46.8*f