Video: How to Perform a Diacetyl Rest

A few days before fermentation is done, ramp up the temperature to clean up any remaining diacetyl. Josh Weikert tells you how.

Generic Brand Human Jan 22, 2019 - 1 min read

Sign up for a free account to skip pre-roll ads.

Diacetyl gives beer a slick, buttery flavor, and is an off-flavor that's usually preventable. While diacetyl is part of some beers' style guidelines, it's something that most brewers want to do away with.

In the last 3 or 4 days of fermentation (not after fermentation is complete), increase the temperature of your fermentation chamber by a few degrees. If you're making a lager, you can take it out of the chiller altogether. The rise in temperature will kickstart the yeast back into gear to clean up any remaining diacetyl.

Learn to diagnose, describe, and fix those pesky off flavors with Craft Beer & Brewing Magazine®’s online course, Troubleshooting Your Beer. Sign up today!