First time lager

[Patcreery]

So, about my 25th or so batch overall, and my first lager, I started the Diacetyl rest at about 60% attenuation, and 3 days in , still buttered popcorn, should I be concerned?

SMaSH grainbill, 100% German pils, saflager 34/70, fermented at 50-53f until DR @ 65-68f

 

[Gnomebrewer]

Are you sure it's buttered popcorn (diacetyl) you're tasting? I've never had any with 34/70 and don't normally do diacetyl rests. Definitely sulphur, but not diacetyl. Did you underpitch? If it is diacetyl, it should clear up as long as there is still active yeast.

 

[Patcreery]

Definitely “buttered popcorn “, I pitched 2 hydrated sachets into a 1.049 wort

 

[Patcreery]

There is still yeast in suspension, but my gravity has termed @ 1.006

 

[seatazzz]

Lagers take their sweet time finishing out. Let it go a few more days, and test again. You can also try gently swirling your fermenter to get more yeast off the bottom and into suspension to help clean up.