Diacetyl rest/conditioning

[mill0510]

For diacetyl conversion into non-flavor contributing compounds, as well as reduction of other primary fermentation by-products, is it the yeast still in suspension that are responsible for this, or the yeast that have settled into the sediment cake at the bottom of the fermenter?

 

[jhoyda]

Suspension.

 

[mill0510]

Thats what I thought....thanks!

 

[ajdelange]

For diacetyl conversion into non-flavor contributing compounds, as well as reduction of other primary fermentation by-products, is it the yeast still in suspension that are responsible for this, or the yeast that have settled into the sediment cake at the bottom of the fermenter?

Yes. IOW both.