diacetyl rest woke it up!

Hey guys:

Just brewed my first lager (Bohemian Pils) and fermented well at 54 degrees for 10 days.

I thought 10 days would be plenty of time, but now not so sure.

I took it out 48 hrs ago for a diacetyl rest and it's resting at 64. I say resting, but it's churning pretty good.

I have a new active fermentation going on and I think it's time to lager (after 48 hr diacetyl rest).

Should I let it perc at this temp until it stops churning or put it back in at 54 to finish?

Your observations and assurances are appreciated.

BannonB

Just a sidenote on the new thread...looks like the 1.048 og is at 1.015 now (in the range for Budvar finishing), so it may be very nearly done after all. There is no fervent airlock activity, but the yeast is swirling a bit in the carboy. Your input is still welcome, but I may still lager tonight.

I would not start lagering until it's done fermenting. Don't bother cooling it back down to 54, just let it finish where it is - shouldn't take more than a few days. If it's not done fermenting, chances are that diacetyl hasn't been clean up either so don't risk it.

Yeah, my black lager just did that too. It's been up to 63F for a couple of days now and now there's activity again, and not just dissolved co2 coming out... clearly it wasn't all the way done...

It's fine if it finishes off what little sugar remains. Just let it finish before lagering.

Also recognize that as the beer warms it will release CO2. This makes whatever fermentation you're getting look like a bigger deal than it is.

Edit- I see BC beat me to it.