I'm in the midst of a 65 degree diacetyl rest on my newest own-recipe lager (S23 yeast). Tomorrow, I will slowly start lowering the temperature to the 32-33 degree range. I'm not sure when to bottle, and how to handle the temperature when I do. Need a little help.
Thanks - Paul - proprieter of the wheat ham marinade.
Thanks - Paul - proprieter of the wheat ham marinade.