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Does the beer taste like diacetyl? If not, then you don't need to do a D rest at all. However it won't hurt either. For my lagers I typically raise temperature after the fermentation seems to be around 2/3 to 3/4 complete, then keep it there until fermentation is 100% complete. Typically this will take 3-4 days, but sometimes it will take weeks. Let the yeast be your guide. When the airlock stops bubbling, the krausen falls, and the beer begins to clear, then you can chill back down to do your lagering phase.Do you rack off the cake before or after?
What yeast? I find that 833 clears a lot slower than 830. If I don't fine, it's noticeably clearer after 12 weeks than 6.Its the 830; added Gypsum and CACL to RO mash and sparge water.
There's no reason lagering that long that that would be a yeast haze, it is almost certainly a protein haze. How are you checking your pH?Hanna Ph meter.
that's chill haze. a combination of that and permanent haze. I THINK that has to do with mash pH but more details might be useful. did you use floor malted pils for these beers?Floor and carafoam in the Pils 20 min. protein rest; 60min. @152; Mash ph 5.45; fly sparged down to 1.008.
does it clear up if you let a sample come up to room temp?Yeah, a little.