Not having done a lager or a d-rest I could be talking out my arse, but I think a D-rest requires a gradual temperature increase to avoid shocking the yeast, whereas this isn't as crucial for an ale. Or perhaps it's not as crucial because the increase is less dramatic (eg 12C - 21C for a lager Vs. 18C - 21C for an ale).DJ_L3ThAL said:I believe there is a slight difference between a proper diacetyl rest and simply raising the temp towards the end of primary ferment to encourage cleanup and promoting a higher attentuation also.
I've never heard that one before. Are you sure you're not confusing diacetyl with DMS? The precursor to diacetyl is alpha-acetolactate which is produced by the yeast in the process of making valine. The precursor to DMS is s-methyl methionine (SMM) which comes from malt.Alex.Tas said:grist: malt bill will play a large part. Pilsner malt will lead to a higher quantity of the precursor to diacetyl i believe.
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