Beer Forum

I bought some Ringwood Ale yeast (Wyeast 1187) and now I'm questioning my better judgement. After doing some reading online, I've discovered that this strain creates a lot of diacetyl. Wyeast recommends a "thorough diacetyl rest" with this yeast, but my question is this: How does one do a diacetyl rest with an ale yeast? I've heard of doing a diacetyl rest with lager yeast, but I'm not sure how I would apply this to ale yeast. I was planning on fermenting it at room temp (~75F or whatever it is next week in VA), and I don't really have the capability of changing the temperature too much (i.e. I don't have a lagering room in my house). Recommendations?
-Greg

Just let it sit on the yeast at ferm temp until any diacetyl is gone. Instead of being in a hurry to rack to a secondary after 3-7 days, let it sit in primary for 10-20 days.

then you can either bottle or rack to a keg and chill.

I believe all yeasts produce more diacetyl the warmer they ferment. So, if you can hang wet towels or something on it, that will help.

If you let the temp rise a couple degrees after fermentation for several days (as DannyW says), that will help reduce the diacetyl.

Update:
I used Wyeast 1187 for my attempt at an Australian style Golden Ale back at the end of May. I pitched a half gallon starter into my 5 gallon batch so there was plenty of yeasts to clean up any excessive diacetyl. I just left it in primary for 3 weeks as you all suggested. Fermentation was at about 75F, just sitting in a closet in my house. The end result is no detectable diacetyl (at least not to my palate) but a nice smooth flavor. Thanks for the advice guys.

Awesome, Spidey.

But to be sure I'm going to need you to send me (2) bottles for evaluation.

Push Eject wrote:Awesome, Spidey.

But to be sure I'm going to need you to send me (2) bottles for evaluation.

Ya know, PE, from all the times you have said that, we are beginning to believe you don't brew at all. You could subsist by drinking everyones else's brews By the way, I would never turn down the chance to "evaluate" someone else's beer either.

Cheers!

Wayne
Bugeater Brewing Company

I wouldn't mind sending a couple bottles out to you for evaluation, but to be honest I haven't bottled my beer before. I keg it and force carbonate. Guess I need to make a counterpressure filler so I can start participating in these beer swaps!