Lagering quality question

[brewmichigan]

@denny

And FWIW, I use 2206 frequently and I don’t remember ever having it throw diacetyl.

Your senses are just not as refined as the rest of us Denny. You wouldn’t know what diacetyl is. 

[denny]

@brewmichigan

@denny

And FWIW, I use 2206 frequently and I don’t remember ever having it throw diacetyl.

Your senses are just not as refined as the rest of us Denny. You wouldn’t know what diacetyl is. 

Guess that’s it, Mike…;)  Actually, I do have a bit of a problem tasting it, but I can always recognize it by the mouthfeel.

[tschmidlin]

@davidgzach

SO, I ended up doing a D-Rest for 4 days per the Wyeast recommendation for 2206 and the activity picked up dramatically.  At the start of the D-Rest it was at 1.013 and I kegged it last night at 1.012.  So it dropped a point but that does not seem like a lot for 4 days of activity.  So what was the activity then?  Tom mentioned CO2 release by diacetyl reduction not being part of the pathway.  So what was happening?  As previously stated I thought it was due to the yeast cleaning up the beer but now I’m thoroughly confused… ???

Sorry to hijack the thread, but it still seems to fit with the OP and subsequent replies.

Like Mike said, most likely the beer was gassing off because of the temp rise.

[davidgzach]

Yep, thanks Tom.  I also think I got caught up in the yeast coming back in to suspension and taking it down another gravity point when the temp was raised.  Another learning experience!

Dave