Diacetyl rest
Term from the Brauwerkstatt brewing glossary, category “Fermentation and yeast”.
Explanation
For lagers, raise the temperature to 16–18 °C (61–64 °F) for 2 days at the end of fermentation. The yeast then cleans up diacetyl, which otherwise tastes of butter.
Test your knowledge
What do you do during a diacetyl rest?
- Add more hops
- Freeze the beer
- Raise the temperature towards the end of fermentation so the yeast reabsorbs diacetyl
Show answer
Correct: Raise the temperature towards the end of fermentation so the yeast reabsorbs diacetyl. Especially with lagers, the beer is kept warmer for a few days at the end, at about 16–18 °C (61–64 °F).