What is diacetyl?
Diacetyl is a natural byproduct of yeast. It is most commonly recognized as a butterscotch or buttered popcorn flavor in the beer. To minimize the diacetyl attributes in beer, it’s recommended that the fermenting wort rest once the beer has reached terminal gravity for 48 hours at 62-70 degrees prior to crashing the temperature. This stage allows to yeast to reabsorb the diacetyl.