Originally Posted by dkershner
I think it would be better for you to adjust your ferment chamber to slowly ramp to 58 over Wed-Thurs-Fri and let it sit from Fri to Sat at 58. Then pull it out and stick it in the Keezer.
I respectfully disagree with this. I don't know of any reason to slowly ramp up temps for D-rests. Slowly ramp down, yes there is a reason to do that, but ramping up one can do as fast as conditions allow.
D-rest temps don't have to be exact. You want to be around 10°F higher than your primary fermentation temp. 60-65°F for a D-rest is normal. It's best to do this as fermentation is winding down, but before it is over... around 80% complete is the accepted window.