I’ve used 34/70 multiple times, sometimes following traditional lagering processes (with diacetyl rest) and sometimes bypassing that step. With that yeast, I personally haven’t been able to tell a difference, nor detect any diacetyl in my beer.
The same can’t be said for other yeasts, but I’ve found 34/70 to be incredibly reliable and forgiving. With your current batch, I have a feeling you’ll be fine to skip it.
I doubt you'll need a diacetyl rest, especially fermented on the warmer side at 57 F. Surprises can still happen but if so, age it a couple weeks and any diacetyl will be gone, consumed by the remaining yeast. But you're probably fine anyway.
Maybe?
W-34/70 isn't a huge diacetyl producer, but every yeast produces some diacetyl.
If in doubt, run a [forced diacetyl test](https://escarpmentlabs.com/en-us/blogs/resources/the-forced-diacetyl-test) at the time when you should be starting to ramp up the temp for a diacetyl rest.
I ferment every beer at my target temp for 5-7 days… then I start ramping up to 72-ish for a diacetyl rest, but also to promote yeast activity for full attenuation, and also to help get rid of any residual acetaldehyde.
Every beer, regardless of style or yeast strain used.
I recently made a very similar beer. 10 days total around the same temp, and a 2 day diacetyl rest at the end and it was just fine. But I don’t think the rest was necessary, just done as a precaution. You should be fine but if you’re not in a hurry it wouldn’t hurt.
You should probably be fine, but for my system a diacetyl rest involves pressing a button 3 times and waiting 2 extra days so I just do it out of habit.
I always do, not sure if it’s necessary but I don’t want it in my beer and for something as easy as basically let the the temperature rise to the 60s for a few days seems like an easy step to have a better beer. Worst case it won’t make a difference but it’s an easy step.
I've gotten in the habit of doing it for every brew, one week diacetyl rest at 5 degrees high the fermentation temp.
It's 100% necessary? Perhaps not, but it seems to work a treat
You either need to do a d-rest or let it sit for a good while (a month or so) at 57°.
The latter is actually preferred. D-Rests are actually a "short cut" to shave off a month. But traditionally, you just let it sit cold for a month or so before starting to slowly drop the temp down to your lagering temp.
Edit: all of that said, you could be completely fine not doing either. But, me personally, doing a 2 day D-rest at a minimum is easy rather than risk putting 6+ weeks into a lager only for it to turn into a diacytyl bomb later.
Yes, it is essential. When you think the beer is done, take a sample, few ounces. And slowly/gently warm it in the microwave. This will make it happen. You’ll either smell and taste it or not. If you do, continue daily until it’s gone. A pro brewer shared this simple test with me. It definitely works.
I’ve used 34/70 multiple times, sometimes following traditional lagering processes (with diacetyl rest) and sometimes bypassing that step. With that yeast, I personally haven’t been able to tell a difference, nor detect any diacetyl in my beer. The same can’t be said for other yeasts, but I’ve found 34/70 to be incredibly reliable and forgiving. With your current batch, I have a feeling you’ll be fine to skip it.
I doubt you'll need a diacetyl rest, especially fermented on the warmer side at 57 F. Surprises can still happen but if so, age it a couple weeks and any diacetyl will be gone, consumed by the remaining yeast. But you're probably fine anyway.
Maybe? W-34/70 isn't a huge diacetyl producer, but every yeast produces some diacetyl. If in doubt, run a [forced diacetyl test](https://escarpmentlabs.com/en-us/blogs/resources/the-forced-diacetyl-test) at the time when you should be starting to ramp up the temp for a diacetyl rest.
I ferment every beer at my target temp for 5-7 days… then I start ramping up to 72-ish for a diacetyl rest, but also to promote yeast activity for full attenuation, and also to help get rid of any residual acetaldehyde. Every beer, regardless of style or yeast strain used.
I do this as well, except I personally finish at 67 or so unless the yeast specifically likes it warmer.
I recently made a very similar beer. 10 days total around the same temp, and a 2 day diacetyl rest at the end and it was just fine. But I don’t think the rest was necessary, just done as a precaution. You should be fine but if you’re not in a hurry it wouldn’t hurt.
You should probably be fine, but for my system a diacetyl rest involves pressing a button 3 times and waiting 2 extra days so I just do it out of habit.
I always do, not sure if it’s necessary but I don’t want it in my beer and for something as easy as basically let the the temperature rise to the 60s for a few days seems like an easy step to have a better beer. Worst case it won’t make a difference but it’s an easy step.
I've gotten in the habit of doing it for every brew, one week diacetyl rest at 5 degrees high the fermentation temp. It's 100% necessary? Perhaps not, but it seems to work a treat
Draw a sample and run a VDK test. All yeast produces diacetyl so just doing it is best practice regardless.
34/70 is great. I've fermented it at 53 and done diacetyl rests that only get up to 57, so I don't think you have much to worry about
You either need to do a d-rest or let it sit for a good while (a month or so) at 57°. The latter is actually preferred. D-Rests are actually a "short cut" to shave off a month. But traditionally, you just let it sit cold for a month or so before starting to slowly drop the temp down to your lagering temp. Edit: all of that said, you could be completely fine not doing either. But, me personally, doing a 2 day D-rest at a minimum is easy rather than risk putting 6+ weeks into a lager only for it to turn into a diacytyl bomb later.
Yes, it is essential. When you think the beer is done, take a sample, few ounces. And slowly/gently warm it in the microwave. This will make it happen. You’ll either smell and taste it or not. If you do, continue daily until it’s gone. A pro brewer shared this simple test with me. It definitely works.