zacster

Recipes 

My lager is happily fermenting at 54 at the moment, 2 days in. The last lager I made I didn't do a diacetyl rest and it came out great, but for some reason I'm thinking I'll do one this time. At what precise point should I do it? I'm reading at 80% or thereabouts, but when will that be? My OG was 1.052, so would that be at around 1.020? I don't usually take readings until I'm sure it is complete.

I'm crossing my fingers on the weather too. It was in the high 50s today, and tomorrow it is supposed to be even warmer. This is some winter we're having here in NYC. I rely on the cold weather for my temps. Last year was cold and I had to worry more about keeping it from freezing. If it goes above 60 my beer will go above 60 with it, or maybe a little less. I have it in a shallow cold water bath right now in the cooler evening, I'll put ice bottles in it in the morning.

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• Bottled and drinking:American IPA, a little over-carbonated in the bottle. Not bad if you let it settle out
• Bottled and waiting:All-grain American Lager (first all grain) - Still flat after 6 weeks.
• Bottled and waiting:Irish Dry Stout. Didn't get the water from Dublin though
• In primary:Stone Ruination clone, except I didn't hit the gravity. It is still good though.

Ya know, they're like rabbits, except they do it solo

Bernie Brewer

Recipes 

What is your expected FG? If you are expecting 1.012 then 1.020 would be 80%. I would think you might start it a bit higher. and you should taste your sample- if you can't taste the diacetyl then you don't need to do the rest, but it certainly won't hurt anything if you do one.

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I like to squeeze the nickle until the buffalo craps-mt rob

"Why don't we get drunk and screw?" Jimmy Buffett

thrstyunderwater

Recipes 

What's a diacetyl rest?

prrriiide

Recipes 

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It seemed like a good idea at the time...

Bernie Brewer

Recipes 

Usually it only something to worry about when lagering.

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I like to squeeze the nickle until the buffalo craps-mt rob

"Why don't we get drunk and screw?" Jimmy Buffett

AAIndigo

Recipes 

I am in week 2 of a lager in my secondary with the temperature at 35 degrees. I was going to let it sit for 2 more weeks at this temp. Should I bring it up to 50 at the end of my ferment for a few days before bottling?

pjj2ba

Recipes 

If you chilled to 54F or below before pitching, you probably won't need a diacetyl rest. The rest is recommended when the wort is pitched warmer and then cooled to fermentation temperatures once signs of fermentation are visible.

I brew lots of lagers and have never done a diacetyl rest and have never had a problem.

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On Tap: Ger Pils, Pale Ale, Bitters, Session IPA
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