Any thoughts on priming in a keg as a substitute for a diacetyl rest for lagers? I was out of town when a batch would typically been given a d-rest. It’s been a month in the primary and I was thinking to prime in the lag, anyway. The thought occurred to me that it might reduce diacetyl, too…just a random thought, not empirically backed by any means.
Do you taste diacetyl? If not, don’t worry about it. As to priming in the keg being essentially the same as krausening to reduce diacetyl, a SWAG tells me no. Not enough fermentation going on.
Agree, the yeast are barely working to creat the co2. They aren’t going after the diacetyl.
D-rest is just accelerated by higher temps. If you left it there longer than you usually do and you’re not smelling or tasting diacetyl from a warm sample the you’re done 
I’ll be racking shortly and will see if any diacetyl is in there…if so, I may krausen it with some spies from a current batch that I just brewed today. I usually don’t get diacetyl, but I did with the Budejovice Czech yeast I used for a Czech pale and then repitched in a Schwarz Bier. It was drinkable, but to the diacetyl sensitive folks, it was just a bit too noticeable.
Agreed with the above. I bet if you pitched cold (ie 48-50F) and let it stay on the primary yeast cake for 1 mos then there would be no diacetyl. Just a hunch, but you shall see when you rack. Now, if you pitched warmer then you could have some diacetyl in there.
Either way, I agree with the above, that there is not enough yeast activity going on to reduce diacetyl in the keg though.
I’ve gotten diacetyl in bottle-conditioned ales, so I’m leaning towards no on this one. Krausening involves pitching a robust culture at peak activity, rather than spoon feeding some dormant yeast.
Racked it and it was clean and crisp - no diacetyl, so no krausening - still went with priming in the keg for fun.