Skip to main content
Homebrewing

Return to Question

Tweeted twitter.com/StackHomebrew/status/694402075288018944
original confused lagering with fermenting a lager
Source Link
Jeff Roe
Jeff Roe
  • 2.8k
  • 1
  • 24
  • 33

When producing beers that must have a "clean" / "neutral" flavor like lagers, usually the fermenting temperature is low to prevent off-flavors to show. But then, is recomended to apply a diacetyl rest in order to reduce the buttery, butterscotch-like flavor to beer that the diacetyl provide. Here's the part I don't understand. You do a lager fermentation at lower temperatures to prevent off-flavors, but to do a diacetyl rest you raise the temperature from about 50° to 55° F to 65° to 68° F. What's the explanation for that? Isn't raising the temperature causes the yeast to produce undesired flavors to the beer? I don't get it!

When producing beers that must have a "clean" / "neutral" flavor like lagers, usually the fermenting temperature is low to prevent off-flavors to show. But then, is recomended to apply a diacetyl rest in order to reduce the buttery, butterscotch-like flavor to beer that the diacetyl provide. Here's the part I don't understand. You lager at lower temperatures to prevent off-flavors, but to do a diacetyl rest you raise the temperature from about 50° to 55° F to 65° to 68° F. What's the explanation for that? Isn't raising the temperature causes the yeast to produce undesired flavors to the beer? I don't get it!

When producing beers that must have a "clean" / "neutral" flavor like lagers, usually the fermenting temperature is low to prevent off-flavors to show. But then, is recomended to apply a diacetyl rest in order to reduce the buttery, butterscotch-like flavor to beer that the diacetyl provide. Here's the part I don't understand. You do a lager fermentation at lower temperatures to prevent off-flavors, but to do a diacetyl rest you raise the temperature from about 50° to 55° F to 65° to 68° F. What's the explanation for that? Isn't raising the temperature causes the yeast to produce undesired flavors to the beer? I don't get it!

Source Link
matt_zarro
matt_zarro
  • 445
  • 2
  • 8

Question about the diacetyl rest process

When producing beers that must have a "clean" / "neutral" flavor like lagers, usually the fermenting temperature is low to prevent off-flavors to show. But then, is recomended to apply a diacetyl rest in order to reduce the buttery, butterscotch-like flavor to beer that the diacetyl provide. Here's the part I don't understand. You lager at lower temperatures to prevent off-flavors, but to do a diacetyl rest you raise the temperature from about 50° to 55° F to 65° to 68° F. What's the explanation for that? Isn't raising the temperature causes the yeast to produce undesired flavors to the beer? I don't get it!