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Topics - smoga

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Yeast and Fermentation / Ale Diacetyl Rest
« on: June 10, 2010, 10:16:25 AM »
Do you raise or lower the temperature on a ale yeast to do a diacetyl rest?
I have a English Bitter sitting on Wyeast 1968 - London ESB Ale
Wy's yeast strain info states: "Diacetyl production is noticeable and a thorough rest is necessary."

I have only done diacetyl rests on lagers by raising the fermentation temperature.
The Fermentis "tips and tricks" document indicates that you decrease the temperature on a Ale to 60-62F for 24 hours to do a diaceytl rest. Is this true? should I chill the carboy?

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