re: Homebrewing Thread: Volume II

I’ve never had any problems with diacetyl in any of my beers outside of some oddly mashed/oddly fermed sours, but outside of lagered beers, I never do a diacetyl rest. Even with boils as short as 30 mins on some of my NEIPA’s. I mean, a diacetyl rest on a lager is typically done at around 50-55°, so the temps you’re fermenting a NEIPA at would be well beyond that. Are you having problems with diacetyl?

And I can confirm I’ve gone grain to glass in ~9 days, but I don’t like the way it usually tastes fresh out the keg and feel it’s best after that first 5-7 days sitting at serving temps.