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Old 09-20-2012, 07:34 PM   #1
KarlHungus76
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Default First time using fermentation chamber question.

Just got keezer delivered, and it coincided with my brewing another batch of Dude's Lakewalk Pale Ale. I pitched it onto a yeast cake from a caramel amber that I used the same yeast strain on.
I have the keezer temp controller set at 59 and the fermometer reads the same temp. Zero activity in the blowoff, but a nice krausen so I don't care about the blowoff much. It has been five days so far and I was wondering about slowly raising temperature for a diacetyl rest, any general temps/schedules for this?
Last question. I have heard about cold crashing causing suction into fermenter, any ways to combat this? I'm planning on cold crashing to about 34 for about a week after a 7 day dry hop in secondary. Thanks a lot.

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Old 09-20-2012, 07:45 PM   #2
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Quote:
Originally Posted by KarlHungus76 View Post
Last question. I have heard about cold crashing causing suction into fermenter, any ways to combat this?
Use an "S" style air lock.
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Old 09-20-2012, 07:47 PM   #3
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Thanks. Much appreciated.

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Old 09-21-2012, 12:00 AM   #4
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D rest when you're about 70-80% of the way to FG. For your average beer with good fermentation, that's usually 3 to 5 days. According to Palmer. If you don't have Palmer's book, it's a great investment. Can answer about any question.

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