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General Category => Yeast and Fermentation => Topic started by: toddhert on December 28, 2010, 03:17:34 pm

Title: diacetyl rest
Post by: toddhert on December 28, 2010, 03:17:34 pm
I've been given advice to bring my lager out of my 50 degree basement into the upstairs at about 65 degrees for 2 or 3 days for a diacetyl 'rest'. I'm now wondering: Should I bring it back to a 50 degree fermentation temp, or just go to a 34 degree lagering phase? It's only been about 24 hours, but the fermentation seems to have stopped. It got quite active for a few hours, but now I don't see bubbling or anything.
Title: Re: diacetyl rest
Post by: denny on December 28, 2010, 04:36:49 pm
Give it 2-3 weeks to finish primary before the d rest.  After the d rest, I go straight to lagering.
Title: Re: diacetyl rest
Post by: Malticulous on December 29, 2010, 01:37:48 am
It has been said that the d-rest should be done before FG is reached.

I don't worry about it. I do more of a attenuation rest anyway. When it looks done I let it sit at room temp a day or two then get a reading and taste it. I've never had diacetyl in a lager. After that I crash it to lagering temp.