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Old 12-01-2010, 09:09 PM   #11
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Originally Posted by Frodo View Post
Why do you need a diacetyl rest for this ale?

We are new to this! What exactly is a diacetyl rest?


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Old 12-01-2010, 09:31 PM   #12
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I've never made a lager so I can't speak from experience, so I'll just put a link in here so you can read about a diacetyl rest it in Palmer's "How to Brew":

http://www.howtobrew.com/section1/chapter10-4.html

Keeping an ale in a fermenter for a longer time at normal fermentation temperature after the visual stages of fermentation are done is not a diacetyl rest; it is simply an aging period. My question was more of a "do you know what the hell you are talking about?" sort of comment... sorry.



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Old 12-01-2010, 09:34 PM   #13
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Take a reading!!! The airlock doesn't mean anything regarding fermentation. Though it at times can be a clue (if high krausen is blowing out of your air lock you've had some sort of fermentation) it's not an accurate indication of the current state of your ferment. Take a reading today, and one tomorrow, or even better just wait the 7-10 days or more and then take a few daily readings.

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Old 12-01-2010, 09:35 PM   #14
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Quote:
Originally Posted by Frodo View Post
I've never made a lager so I can't speak from experience, so I'll just put a link in here so you can read about a diacetyl rest it in Palmer's "How to Brew":

http://www.howtobrew.com/section1/chapter10-4.html

Keeping an ale in a fermenter for a longer time at normal fermentation temperature after the visual stages of fermentation are done is not a diacetyl rest; it is simply an aging period. My question was more of a "do you know what the hell you are talking about?" sort of comment... sorry.
Definitely not a lager! IPA
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Old 12-01-2010, 09:42 PM   #15
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Definitely not a lager! IPA
Yes, I realize that an IPA is not a lager... I posed the original question "why would you need a diacetyl rest for this ale?" because I knew the person who posted the statement "let it stay in the fermenter for a few more days for a diacetyl rest" didn't know what the hell he was talking about, then in my second post I was simply trying to answer your question "what is a diacetyl rest?"... saavy?
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Old 12-01-2010, 10:15 PM   #16
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Quote:
Originally Posted by Frodo View Post
Yes, I realize that an IPA is not a lager... I posed the original question "why would you need a diacetyl rest for this ale?" because I knew the person who posted the statement "let it stay in the fermenter for a few more days for a diacetyl rest" didn't know what the hell he was talking about, then in my second post I was simply trying to answer your question "what is a diacetyl rest?"... saavy?
Style guidlines for an imperial IPA say no diacetyl:

http://www.bjcp.org/docs/2008_Guidelines.pdf

To MRmac: Diacetyl is a toffee or butterscotch flavor in the beer. Diacetyl is produced by yeast during fermentation, but will be reabsorbed during the later stages of fermentation. Warm conditioning stages are recommended, but longer cooler conditions will remove it too. It just takes longer.
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Old 12-01-2010, 11:29 PM   #17
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Saavy!

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Old 12-02-2010, 12:26 PM   #18
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Quote:
Originally Posted by MRmac View Post
We are new to this! What exactly is a diacetyl rest?
I guess I shouldnt have called it a Diactyl rest.....however, if you end a fermentation to early you will get some diactyl. A diactyl rest is indeed more inportant on lagers, but it also does exist on ales. The only reason I brought it up is because it was said it had only been 3 days or so, and he most likely should let it set a couple more days to make sure there is no diactyl, b/c like stated above, IPAs of any sort are supposed to have NO trace of diactyl.

Sorry for the confusion.
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Old 12-02-2010, 12:57 PM   #19
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Diacetyl is a buttery/butterscotch-like flavor and aroma compound that gets produced by many yeast strains during fermentation; lagers as well as ales. A diacetyl rest is simply raising the temperature of the fermentor by a few degrees after activity slows way down or stops to persuade the yeast to re-uptake that diacetyl instead of just going to sleep and leaving it behind in the beer. It tends to be more common in lager than ale-brewing.

Many people have moved away from doing a dedicated d-rest and instead use a fementation temperature profile that slowly rises throughout the process, minimizing initial production of many undesirable flavors and encouraging their sequestration by delaying yeast settling.

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Old 12-02-2010, 02:09 PM   #20
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I think swirling the bucket woke up the yeast becuase from what pete says there is some action going on in the airlock!



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