diacetyl question

[Lazy_Ant_Brewing]

@denny

@Lazy_Ant_Brewing

If the wort was held in your fermenter at 66 F for an ale until fermentation was complete, and then you bottled it at that temp adding priming sugar, could you perform a diacetyl rest in the bottles by warming them up to 72 F and holding them at that temp while bottle carbonation was increasing?

Thanks in advance for your answers.

Highly unlikely. D rest isn’t about temp, it’s about yeast. You raise the temp only to make the yeast more active to consume the d. There isn’t enough yeast left to do that at this point.

In Gordon Strong’s book, Brewing Better Beer,  in a discussion about diacetyl on page 235, he states that, " Bottle conditioning beer at cellar temperatures also gives the yeast additional time to reduce the diacetyl."
I happened to find that quote after I asked the question and read several replies.