Diacetyl Pils

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jgriffin

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I tasted my Pilsener out of the fridge the other day, and it's so buttery i reckon you could spread it on toast.
I did 3 weeks primary @ ~10deg, let it come up to ~18C for two days, and it's been lagering at ~4c for a week.
One week in the middle of the primary i got a stuck ferment, so it was really two weeks of fermentation spread over three weeks :)

Anyway, should i bring it back to room temp for a couple of days, let it lager longer, or possibly pitch some more yeast to clean up the diacetyl?
 
Pitching more yeast won't do very much unless there are some unfermented fermentables.

I'd just leave it. The Diacetyl should disappear after a couple of months anyway.
 

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