Diacetyl Rest

omniscientomar said:

So after 10 days in primary @ 52°F, I pulled out my two batches of pilsener to room temp (62°F) for a good rest. There was increased activity, I know some of this is just CO2 coming out of solution due to temp change, but it's kept on going beyond that. My question is, how long should I keep it at room temp for the diacetyl rest? Also, once it's done resting, what's the best way to get it down to lagering temps, throw it in a cold fridge, or do it gradually? Ok, that's all.. thanks.

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Kaiser said:

Does the beer have any buttery taste to it? if not the diacetyl rest is over. The best way to get it down to lagering temp is gradually (about 1-2 F/day). If you can't do that make sure your fermentation is done b/c the yeast is likely to stop working if you shock them into lagering.

Kai

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dcbrewmeister said:

I would just use a carboy (5gal) for the lagering. That way even more settles out of it and your not tying up your kegs.

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omniscientomar said:

I do have a temp controller on my fridge so that shouldn't be a problem, so if I transfer the beer into kegs now, and start dropping the temp for lagering, in two months, will there be enough trub at the bottom of the keg that I should tranfer again or will it be ok to serve from that same keg?

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