I brought some samples of my kegged lager to a homebrew swap last week and 2 people immediately said there was diacetyl in it. I could taste it myself.
My process this time had me ferment at cold temps using Munich Lager 2308, starting at 45 and ramping up to 52, and then doing a d-rest. The problem was with the d-rest in that I think I let it go too long at cold temps, and then when I did the d-rest the weather got frigid outside, and my brewing space got cold with it. I don't think it ever went above 58. Then on top of that I was leaving on a trip for a few days. Before I left I put the dry hops in and lowered the temp again to cold crash. When I returned I kegged it and added Biofine to it to get it clear. I could tell when I did that there was an off taste.
So now, after about 2 weeks, the beer is crystal clear but it still tastes of diacetyl. Should I bring the keg up to room temp for a few days or a week? Should I add some yeast back since it looks to have fallen completely out? Is there any hope for this brew beyond drinking as is? Should I just wait it out for a few weeks, there is plenty of Stella in my fridge. I want this batch to be good.
My process this time had me ferment at cold temps using Munich Lager 2308, starting at 45 and ramping up to 52, and then doing a d-rest. The problem was with the d-rest in that I think I let it go too long at cold temps, and then when I did the d-rest the weather got frigid outside, and my brewing space got cold with it. I don't think it ever went above 58. Then on top of that I was leaving on a trip for a few days. Before I left I put the dry hops in and lowered the temp again to cold crash. When I returned I kegged it and added Biofine to it to get it clear. I could tell when I did that there was an off taste.
So now, after about 2 weeks, the beer is crystal clear but it still tastes of diacetyl. Should I bring the keg up to room temp for a few days or a week? Should I add some yeast back since it looks to have fallen completely out? Is there any hope for this brew beyond drinking as is? Should I just wait it out for a few weeks, there is plenty of Stella in my fridge. I want this batch to be good.