Diacetyl rest temp email

A topic of interest for homebrewers!

Diacetyl is a naturally occurring compound that can form during fermentation, particularly in ale fermentations. It's responsible for the "buttery" or "butterscotch" flavor and aroma that some people enjoy in certain beers. However, high levels of diacetyl can be off-putting to some palates.

When brewing, diacetyl can be managed by controlling the fermentation temperature. Here's a general guideline:

Diacetyl Rest Temperature:

• For most ales, a diacetyl rest temperature of 15°C to 20°C (59°F to 68°F) is recommended. This allows for the yeast to convert diacetyl into its less flavorful and aromatic form, 2,3-pentanedione.
• For lagers, a diacetyl rest temperature of 10°C to 15°C (50°F to 59°F) is recommended. This helps to minimize diacetyl production and formation.

When to Perform the Diacetyl Rest:

• Typically, the diacetyl rest is performed after the fermentation has slowed down, usually around 7-10 days after pitching the yeast. You can check the fermentation by taking specific gravity readings or monitoring the fermentation activity.
• If you're using a hydrometer, you can look for a consistent reading over a few days, indicating that fermentation has slowed down.

How Long to Perform the Diacetyl Rest:

• The diacetyl rest typically lasts for 2-5 days, depending on the yeast strain, fermentation temperature, and other factors. You can monitor the fermentation activity and specific gravity readings to determine when the rest is complete.

Email Template:

Subject: Diacetyl Rest Temperature and Timing for [Beer Name]

Dear [Brewer's Name],

I hope this email finds you well. I'm writing to remind you about the importance of controlling diacetyl levels in your fermentation. As you know, diacetyl can impart a buttery or butterscotch flavor and aroma to your beer, which can be desirable in some cases. However, high levels can be off-putting to some palates.

To manage diacetyl levels, I recommend performing a diacetyl rest at a temperature of 15°C to 20°C (59°F to 68°F) for most ales. For lagers, a temperature of 10°C to 15°C (50°F to 59°F) is recommended.

The diacetyl rest typically lasts for 2-5 days, depending on the yeast strain, fermentation temperature, and other factors. You can monitor the fermentation activity and specific gravity readings to determine when the rest is complete.

I'm always here to help.

Best regards,

[Your Name]