We brewed up a 10 gallon batch of Vienna lager on 3/6/10. It has been sitting in my fermentation chamber since brew day at 50 degrees. I'm planning on pulling it out of the fermentation chamber on Sat for a diacetyl rest. Looking on Wyeast's site they recommend a 24 hour rest at 58 degrees. I was planning on keeping it at rooms temp (in my house 62-68 degrees F) for two days then transferring it to a corny to lager in my keezer for 30 days. Anyone see any problem with this?
http://brew.dkershner.com/2010/ppm-vienna-lager-2/
http://brew.dkershner.com/2010/ppm-vienna-lager-2/