Diacytle in pilsners...

[Rivera Brewing]

tried for second time brewing a german pils and again have an issue with the dreaded diacytle. I am fermenting with white labs 830 at 52f primary with diacytle rest at 60f after 10 days for another 3 or 4 days. then secondary at 35 for 5 weeks. then carbonating in bottle at 68 for 1 week. have been cold conditioning in bottles for 45 days. beer is drinkable and even slightly enjoyable, but then that butterscotch flavor peeks its head slightly. is there another yeast that would be better suited to not producing the big D? any other suggestions welcome. thanks!

[captain carrot]

I don't brew that many lagers so I am by no means an expert. I let primary fermentation take however long it takes, 2,3,4 weeks. My diacytal rest I do at room temp 65-68 for 3 to five days. Make sure you pitch plenty of yeast, ie. more than you think you need.
Hope this helps.

[baltobrewer]

You might want to try Whitelabs' WLP940 Mexi Lager. It's avery clean fermenter and rips through beers. My new fave lager least...

[dmtaylor]

In my experience, conditioning for 3 weeks at 68 F will usually kill diacetyl. Yes, I realize that 3 weeks is well beyond the rule of thumb of 3 days. But if it works, it works. Try that next time. This should work with any yeast. It's not the yeast's fault.

[BeaverBarber]

Are you using a starter, a reliable yeast nutrient, and plenty of aeration? Even if you are, lagers can be a little tricky to ferment all the way out. Next time, try boosting the temp of your primary from 52 to 55 because White Labs lager yeasts really like 55 degrees; it's the temperature that Chris White suggests on his web site as the optimum temperature. I know that doesn't seem like a big temperature change to us, but to a yeast it seems to make a big difference.

[BrewerJ]

830 is a great lager yeast however it is a little time and temperature sensitive compared to others. You are rushing fermentation a bit, go 15-20 days cold and then drest for another 3-7 depending on taste. Some less sensitive yeast with diacetyl are 833 and 838, they also turn the beer quicker in my experience with them.

[brewinhard]

To minimize diacetyl it is best to pitch your yeast into cold wort (ie 46-50F). If you pitch warm then as the yeast go through their growth phase (lag time) they will produce more diacetyl than at colder temps. Keep your primary fermentation temp controlled (50F or so) to control ester production. 60F is also a bit cool for a proper diacetyl rest. You would be better off raising it as stated above to at least 65-68F for 2-3 days or so. Of course, large pitch rates (appropriate for OG), heavy aeration are keys to brewing good, clean lagers.

If you continue to have trouble with diacetyl in your lagers, be sure to taste them before cold crashing and lagering so you can prolong your diacetyl rest to allow the yeast to clean up after themselves before slowing down their metabolism through lagering.

But most of all, if you truly enjoy your pils, then by all means, DO NOT GIVE UP! Try another batch with your new found information and maybe a new yeast strain until you nail the style you are attempting.

[krizwit]

You might want to try Whitelabs' WLP940 Mexi Lager. It's avery clean fermenter and rips through beers. My new fave lager least...

Yeah I am a huge fan of Mexican Lager. I made some great beers with it, however I will say I didnt care that much for it in my baltic porter. The yeast produces very little diacetyl if fermented at 50(cold pitch) and is really crisp(the best thing about it).