Originally Posted by Brewskii
This is obviousynfor ales but you are also saying it's not much diff with lagers.....I have read a lot of D rest posts that recommend 10 days. - My understanding is D rests only work if you are not fully attenuated....
So how are you doing your lagers ( I'm doing your Marzen as soon as the Midwest shipment gets here)?
For lagers, I keep the beer at fermentation temperature about 5-7 days, or until the beer is about 75% of the way to FG or about 1.020. This depends on the strain, usually, but once it starts to slow down I check the SG to see if I"m close to 75% of the way to FG.
Then I do the diacetyl rest for 48 hours. If after 48 hours, there is ANY hint of diacetyl, however slight, like even a slight oily mouthfeel or a slickness, I maintain the d-rest temps until it's gone.
After the diacetyl rest, I rack and begin the lagering process.