I don't think this topic has come up yet. I've read in numerous places (don't have sources handy) that cooling to secondary lagering temps after a diacetyl rest (or not) should be slow (4 degrees F per day? Don't have the number handy.). How crucial is this? Has anyone compared a "fast cold crash" lager to a slow cooling to lager temps? For those that cool slowly to lager temps, how do you do it? The freezer portion of my lager fridge stores meat and other frozen foods, so I can't raise the temp in the fridge above ~40 without spoiling food (I'm in Florida). I do my best to insulate my fermenter when starting the lager stage, but I'm sure it's cooling a lot faster than what I've read is ideal. However my lagers seem to be just fine. Thoughts?
You have cleaned up the beer with the elevated D-rest. You can crash it down. You could go down slowly, but what is the point as the yeast have cleaned up.
I will continue to link to Kai's site, even though he is back. The profile F is what I am talking about. Lower right of all the graphs.