Good pickup Boots and lots of great info. I found the following interesting from Dr White:
Quote: I don't like airlocks, I don't think they are needed in primary. I say keep them off and only put on when fermentation starts to slow down. Prior to that, some loose foil is all you need on top
[cwhite] For lagers, you need to raise the temperature to ~65 for 1 week, starting when the beer is about 1.020. If you go much lower then that, the yeast will not be working strong enough to take up the diacetyl.
[cwhite] For ales, you only need to go 24-48 hours post terminal gravity, since you are already at ~65 F temperatures. This is why lagers will taste buttery later, you can't taste the precurser, and once you remove the yeast, it will turn into diactyl later.
Actually fellas, this transcript is originally from the HBA Brewboard Sunday Night Chat. It also appeared on HBD and NB if I'm not mistaken. The guys at HBA do a great job of attracting guests for intelligent brewing discussions.