Ed_

Recipes 

Do any of you know if there is max amount of time that you should raise the temp on a lager for a diacetyl rest? I was thinking of letting an ale go through primary while my lager was going through a rest since the temps would be pretty much ideal for both but I'm not sure if the one to two weeks is too long for the lager.

Any help would be appreciated.

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6.5 gal Primary 1: empty
6.5 gal Primary 2: Höschen Tröpfeln German Pils
5 gal Secondary 1: Empty
5 gal Secondary 2: empty


On Tap
Keg 1: Amarillo Amber Ale
Keg 2: Overhill ESB
Keg 3: Black Hole of Calcutta Black IPA
Keg 4: Vanilla Whiskey Porter

In storage (kegged):
Altbeir
Hop Bliss IPA
Irish Coffee Imperial Stout

Bottled:
Edmond Fitzgerald Porter Clone
Old Ale
Raspberry American Wheat
St. Arnold's Christmas Ale

On Deck:
Overhill ESB

Revvy

Recipes 

A lot of people, myself included do a 72 hour rest.

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menschmaschine

Recipes 

I wouldn't be comfortable doing a D-rest that long, but I'm particular about my lagers. I would at least transfer it to the lagering vessel after the normal timeframe (2-3 days) to get it off the yeast. Increased temperatures can accelerate yeast cell decay, potentially causing off-flavors.

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zman

Recipes 

I did Mutilated1's bitburger clone, http://www.homebrewtalk.com/f58/cats-bitburger-premium-pilsner-100625/, and was not super careful about checking hydro readings. After 1.5 weeks it was down to 1.012. I tasted the sample and did not notice any off flavors related to Diacetyl but I did a rest on Tuesday morning and I am going to secondary it tonight and start lagering. Is it possible for off flavors to develop when lagering or am I pretty much good to go?

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www.kroc.org

menschmaschine

Recipes 

It's unlikely, but there are a couple possibilities. Diacetyl can develop if oxygen is introduced, such as from splashing during transfer. The other possibility is a developing infection. So, stay sanitary and transfer the beer "quietly" and you should be good to go.

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