[BrewBama]

Thanks for that. I have received reports of diacetyl scoring a 30 at one competition then the same beer was awarded a 1st place w/ a 40 at another competition. It was bottled and shipped the same day and judged the same weekend.

Oh well. A little ALDC and time is easy enough.

[hopfenundmalz]

Thanks for that. I have received reports of diacetyl scoring a 30 at one competition then the same beer was awarded a 1st place w/ a 40 at another competition. It was bottled and shipped the same day and judged the same weekend.

Oh well. A little ALDC and time is easy enough.

One judge pair could have been very sensitive, the other not so much. The luck of the draw on judges.

Sometimes caramel flavors are mistaken for Diacetyl.

[hopfenundmalz]

Time on the yeast will reduce diacetyl. Another technique is to Krausen the beer with actively fermenting yeast.

[BrewBama]

Time on the yeast will reduce diacetyl. Another technique is to Krausen the beer with actively fermenting yeast.

+1

One judge pair could have been very sensitive, the other not so much. The luck of the draw on judges.

Sometimes caramel flavors are mistaken for Diacetyl.

+1

[majorvices]

I have been brewing since 1990 and have brewed hundreds of batches of beer. I have only detected diacetyl once in all those years, in a Czech pilsner where I was trying to encourage diacetyl by fermenting at very low temperature, and even then it was gone in a couple of weeks.

I sure wish I knew how people keep getting diacetyl in their beer. I like a little in certain styles, but despite my best efforts cannot get it. Even underpitching Ringwood.

I'm with you. In 611 batches I can count the ones with diacetyl on one hand. Kinda like hop creep. I hear people say frequently that they've gotten it. I have tried repeatedly to make it happen and I can't.

I think if you take your time you can almost always avoid it. It's when you speed up the process that it becomes a problem. Which has been in my case. I am also hypersensitive to it.

[Lazy Ant Brewing]

If the wort was held in your fermenter at 66 F for an ale until fermentation was complete, and then you bottled it at that temp adding priming sugar, could you perform a diacetyl rest in the bottles by warming them up to 72 F and holding them at that temp while bottle carbonation was increasing?

Thanks in advance for your answers.

Highly unlikely. D rest isn't about temp, it's about yeast. You raise the temp only to make the yeast more active to consume the d. There isn't enough yeast left to do that at this point.

  In Gordon Strong's book, Brewing Better Beer,  in a discussion about diacetyl on page 235, he states that, " Bottle conditioning beer at cellar temperatures also gives the yeast additional time to reduce the diacetyl."
I happened to find that quote after I asked the question and read several replies.