luv2brw

Recipes 

I'm trying to figure out how exactly I do a diacetyl rest. I'm fermenting in a chest freezer at 68* and letting the beer ferment for 2+ weeks to completion and beyond. I am also kegging the beer. By letting it sit that long is a diacetyl rest necessary? If it is necessary how do I do it? My understanding is to let it sit at about 75* for 2 days then put it in a fridge to prepare for kegging.

Suthrncomfrt1884

Recipes 

It really depends on what yeast strain you are using. Some need it, some don't. Most ales don't need it, but for lagers it's a must. You're right though. If you're doing a rest, just raise the temp to around 75 to get the yeast nice and active again. Then leave it for about two days and cool to serving temp.

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Revvy

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Here's a thread with various wast to do it....http://www.homebrewtalk.com/f13/preventing-diacetyl-hold-butter-please-70438/?highlight=butter

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thelorax121

Recipes 

Anyone know if the two weeks a beer spends carbonating could be considered a diacetyl rest?

BierMuncher

Recipes 

No...because once carbonating, you've removed the beer from the main yeast cake...the primary driver in eliminating diacetyl.

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