Long time lurker, first time poster here. I finally got around to making my first Lager, a munich hellas. Original plan was to ferment from 1.054 to 1.02 at 49-50 degrees, do a diacetyl rest for 2 days at 60 degrees, then lager for 2 months at 35 degrees. However my OG was 1.06 and after 6 days I measured at 1.014 which should be my FG. Due to a surprise upcoming trip at the end of the week I have to leave this beer untouched for 9 days. Do you guys suggest I skip the diacetyl rest, do the diacetyl rest now, just wait until the end of the week and rack/lager or just leave it at 49 degrees until I get back? In the sample of it, I didn't detect any diacetyl only a very light sulfur taste, my overall impression was fantastic. I used wyeast 2124,starter, 1min oxygen, and some yeast nutrient.
thanks for the advice.
thanks for the advice.