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Old 02-07-2014, 02:30 AM   #1
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Default Diacetyl Rest Until FG?

Short and sweet -

Best practice to run the diacetyl rest to final gravity, or cool down a little short of completion and finish cold?

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Old 02-07-2014, 02:58 AM   #2
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Yeast don't do well being chilled, especially when fermentation is slowing. That can encourage them to produce things like diacetyl.

I would definitely wait until the beer is done before racking and then lagering.

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Old 02-07-2014, 03:08 AM   #3
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At 75% fermentation I raise temps to do my d-rest and leave it at that temp until I reach a stable FG. Then after reaching FG I rack and I slowly drop the temp to lagering temp...

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Old 02-07-2014, 02:29 PM   #4
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Thank you for the feedback. Now if I could just get the lager house north of 60° F. This damn weather out in Colorado has me sitting at 60° because the garage is so damn cold.

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Old 02-07-2014, 02:47 PM   #5
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sixty might be good enough.
'best practice' is hard to say. the germans make the best lagers in the world as far as i can tell, and they don't do a 'diacetyl rest.' on the other hand, at the homebrew level, things are different.

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Old 02-07-2014, 07:13 PM   #6
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Some lager strains don't require a D-rest, while others do. 60 will probably do the trick. At that temp I would consider letting it sit a bit longer after the beer reaches FG just to be sure the diacetyl is cleaned up.

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Old 02-07-2014, 11:07 PM   #7
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Quote:
Originally Posted by Stauffbier View Post
Some lager strains don't require a D-rest, while others do. 60 will probably do the trick. At that temp I would consider letting it sit a bit longer after the beer reaches FG just to be sure the diacetyl is cleaned up.
would wlp830 "german lager" the classic strain require a D-rest?
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Old 02-08-2014, 12:52 AM   #8
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Quote:
Originally Posted by RonPopeil View Post
would wlp830 "german lager" the classic strain require a D-rest?
I cant speak from experience on that strain, but some quick reading on it suggested to me that people do indeed do D-rest on that strain. Unfortunately I can't really tell you which strains don't require a D-rest, as I always do it regardless of the strain I use. I've only read that some lager strains won't require it. With that said, you should be able to find info on any strain you plan to use by researching it on the manufacturers website. If that doesn't help you can always call the manufacturer and/or supplier, and I'm sure they can give you insight.
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Old 02-08-2014, 01:22 PM   #9
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Since their conception, I have used only 800, 802 and 830. Even though the level of pentanedione and diacetyl is high in 830, don't assume a diacetyl rest is a necessity. There is another part of the diacetyl thing called alpha acetolactate. A good load of healthy yeast, aeration, wort in the right pH band and a good level of nutrients, lessens the chance for diacetyl formation. It is better to test for diacetyl before doing the rest. Diacetyl is sometimes confused with an infection. Doing a test will let the brewer know if it is diacetyl, an infection, or if the beer is good to go. WL 830 finishes a little sweeter than I like in a lager.

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Old 02-08-2014, 01:28 PM   #10
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Quote:
Originally Posted by VladOfTrub View Post
Since their conception, I have used only 800, 802 and 830. Even though the level of pentanedione and diacetyl is high in 830, don't assume a diacetyl rest is a necessity. There is another part of the diacetyl thing called alpha acetolactate. A good load of healthy yeast, aeration, wort in the right pH band and a good level of nutrients, lessens the chance for diacetyl formation. It is better to test for diacetyl before doing the rest. Diacetyl is sometimes confused with an infection. Doing a test will let the brewer know if it is diacetyl, an infection, or if the beer is good to go. WL 830 finishes a little sweeter than I like in a lager.
I think in 830 that what really pushes it into needing a diacetyl rest is underpitching and pitching warm and then cooling. Many people will do that- pitch at, say, 70, and then wait for signs of fermentation and then lower the temperature to 50 for the bulk of fermentation- and that seems to be where a lot of diacetyl issues with that strain come from.

I typically do a diacetyl rest as a matter of course with most lager strains, as it can't hurt, but they aren't always strictly necessary.
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