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Old 04-20-2009, 11:41 PM   #1
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Default How to tell if your lager needs a diacetyl rest

1. Take a sample of your lager after a week's fermentation.
2. Let a non-homebrewer buddy have a taste.
3. See how the conversation goes:

Buddy: "Mmm, tasty. What's that flavor? Tastes like...popcorn."
Me: "Butter?"
Buddy: "YES! I've never tasted that in a beer before."

4. Proceed with diacetyl rest

-Joe

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Old 04-21-2009, 12:12 AM   #2
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Or just do them anyway. Can't hurt.

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Old 04-21-2009, 01:43 PM   #3
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Originally Posted by menschmaschine View Post
Or just do them anyway. Can't hurt.
+1


A "D Rest" will clean up a lot of nasty crap, other than diacetyl. I am yet to hear a reason NOT to do a rest. Lagers are more work and take a lot more time. A rest is just extra insurance.
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Old 04-21-2009, 01:44 PM   #4
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I always do. The point of the post was just my friend's amusing comment.

Thanks for the tip, though.

-Joe

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Old 04-21-2009, 02:01 PM   #5
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The biggest reason not to it is that will lose residual CO2 and make bottle priming inaccurate. If it doesn't need it it is just a unnecessary step. I'm going to taste test it anyway.

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Old 04-21-2009, 02:09 PM   #6
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The only thing I have heard against the D-rest is Noonan mentions that using a D-rest affects the flavor profile and looses some of the subtly and smoothness gained by lagering without one. So far I haven't found any details on why he says this, but maybe I should bring it up in the science arena???

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Old 04-21-2009, 02:09 PM   #7
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Quote:
Originally Posted by Cpt_Kirks View Post
+1


A "D Rest" will clean up a lot of nasty crap, other than diacetyl. I am yet to hear a reason NOT to do a rest. Lagers are more work and take a lot more time. A rest is just extra insurance.
+1 to this...There's no reason not to, it won't harm your beer in anyway to do it

All you are doing is raising the temp in primary for 72 hours, sometime at the tail end of fermentation...I usually do it just before I am racking it to secondary in preparation to lager.

It's not like it's something so difficult to do....

Here's some great info on it http://www.homebrewtalk.com/f13/prev...-please-70438/
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Old 04-21-2009, 02:10 PM   #8
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A d-rest should be done when about 3/4 of the fermentable sugars are eaten. If you wait to long, the yeast will have no food to fuel the rest and it will be a waste.

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Old 04-21-2009, 02:17 PM   #9
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A d-rest should be done when about 3/4 of the fermentable sugars are eaten. If you wait to long, the yeast will have no food to fuel the rest and it will be a waste.
I wonder if a little shot of corn sugar added at the start of the rest would be in order?

I generally do the rest at 12 to 14 days.
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Old 04-21-2009, 02:22 PM   #10
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Mine went from 1.060 to 1.026 when I started the rest. I raised it slowly over two days from 50F to 60F.

I'm not too concerned, since I'll be lagering this guy for at least 6 months.

-Joe

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