Diacetyl Rest

[beerbeerbeer]

Hi all,
I understand the need to a d rest, esp in lagers. I have tasted it in my lagers before moving from primary but it always seems to go with enough time in primary at 12c. I never raise the temp as suggested as its not practical for me to do so (my brews are not at my home). I usually primary lagers for 3 weeks min and wouldnt say i have any issue with diacetyl. This is pitching w3470 at 19c for 24 hrs then reducing to 12c (dry from packet).

So it doesnt seem to me that one needs to raise the temp for a d rest... just let it sit long enough.

Any thoughts/experiences?

[Haydnexport]

Ime it's 2 different things that cause the primary funny taste this and the not raising temp taste this. Apologies for my wording ! leaving for long enough in fermentation temps will fix both i believe.