Originally Posted by Rick500
You can safely bring it up now that fermentation is done.
TY for the quick reply. Let me ask a different question - more to the point of what I'm looking for.
Will the beer benefit from rest in the mid 70's?
Obviously I'm not lagering, but by keeping the beer at the low end of the fermentation range, do I run the risk of diacetyl and benefit from a diacetyl rest?
Brewing Calendar: http://ical.me.com/ixanadu/Brewing%20Cal
1-2: Biermunchers Blue Balls 10 gal batch
3: Dunkel from "Brewing Classic Styles"
4: Hefeweizen BYOB Paulner clone
5: Biermunchers Centennial Blonde
Cold Crashing: Biermunchers Tits up IPA
On Tap: American Wheat, Dunkel (wlp380), Chocolate Stout, Biermuncher OctoberFast.