[waltsmalt]

Currently have a German Pilsner that started at about 1.056 and is at 1.033 or so.  I have been fermenting around 52-53. This is day five since activity started.  Should I start bringing it up in temp, or is this yeast OK to let if ferment out at 52-53 degrees?

[dmtaylor]

Probably doesn't much matter either way.  Personally I've fermented it in the upper 60s from day one and it still turns out clean and delicious.  If you want to raise it up to consume diacetyl and ensure good cleanup, start bringing temperature up tomorrow or the next day when gravity falls into the 1.020s.  Or, don't.  I think it will turn out great no matter what you do with it.

[tommymorris]

I think you can go either way. 52-53F is fine. I usually raise the temp to the low 60’s the last few days of fermentation, but that is not necessary.

[Megary]

I recently fermented a Festbier with Diamond.  Pitched at 64°, dropped to 53°, then let fermentation ride at my basement ambient temp of 63°.  I reached peak temp around day 3 where the wort/beer hit 67°, then gradually fell back to 63°.

79% attenuation, which feels about right.  Aroma had but a hint of sulfur, taste was clean, nice malt presence, with a bit of lemon.  Conditioning now.

[Village Taphouse]

I'm using it right now too.  I made a helles with it yesterday and placed the fermenter in a fridge set to 50° where it will sit for about 5 days and then I'll take it out and leave it on my basement floor for another week after that to make sure any sulfur and/or diacetyl are taken care of.  The strain seems to be pretty forgiving, generally.

[denny]

Like Dave said, either way is fine. I've used both methods to make great beer.

[chumley]

With Diamond lager yeast, I set my temperature controller at 48-52 degree, and wait for the beer to turn bright, usually 2-3 weeks after pitching (I ferment lagers in big mouth bubblers). My efficiency is always better than 75%.

[Village Taphouse]

With Diamond lager yeast, I set my temperature controller at 48-52 degree, and wait for the beer to turn bright, usually 2-3 weeks after pitching (I ferment lagers in big mouth bubblers). My efficiency is always better than 75%.

Funny you say this because in one batch where I used a combo of Diamond and 34/70, it dropped really bright which often doesn't happen.  It was a Vienna Lager and I harvested the yeast and put the flask in the fridge.  A day or two later I held that flask up to the light and the beautiful beer on top of the yeast was crazy clear which surprised me.