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Diacetyl blues

Just had a glass of my first helles. Diacetyl for sure! Its not terrible beer but the butter/butterscotch flavor is definitely there. OG was 1.055, I fermented @50ish for 7 days and then bumped up to 60ish for the rest (7 days). Lagered for 3 weeks @35ish. Used fresh 2308 munich lager yeast with a 2 liter starter. Wondering what went wrong, anyone have any words of wisdom for me?

No worries. This just happens sometimes. Warm it up to room temperature for 3-4 weeks until the diacetyl is gone. Then enjoy.

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Why did you use a 2 liter starter. No prob. Give it more time

I enjoy a little diacetyl which doesn’t seem to ever stay around for now. I too am curious why you made such a big starter. At 1.055 I would not have even made a starter… but I’m lazy sometimes

Same here. Why a big starter. Og only 1 055

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It’s a lager. I would recommend a 2-liter starter minimum for a lager, assuming 5 gallons, so I think he did the right thing.

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I’ll move the keg inside for a week or two. Hopefully the beer will clean up. Everything I could find on pitching lager yeast pointed toward pitching a large amount. I have a 2 liter flask so I figured why not?

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