Kaiser
Well-Known Member
Hi There
I was told that the diacetyl rest for lagers is especially important if yeast is pitched warm (at 70F and not at lager fermentation temperatures of 50). So far I have been pitching warm (in order to get some better yeast growth before the start of the fermentation). But I have been neglecting the diacetyl rest.
I plan to make one for the Berchtesgadener Hell clone that I have in the primary. It has been there for 10 days and is bubbling at a rate of 8 bpm (bubbles per minute). Which is still pretty active. But I need the yeast slurry for the Optimator clone that I plan to brew on Sunday. That's why I plan to rack it to the secondary on Saturday.
Now my question is, should I do the diacetyl rest before I rack to the secondary or should I do it in the secondary once the activity has slowed down much more?
I will be getting a lots of books on this (How To Brew and New Brewing Lager) for my B-Day, which is coming up, but I'm kinda in a hurry with the Optimator clone since It needs to be drinkable for easter.
Kai
I was told that the diacetyl rest for lagers is especially important if yeast is pitched warm (at 70F and not at lager fermentation temperatures of 50). So far I have been pitching warm (in order to get some better yeast growth before the start of the fermentation). But I have been neglecting the diacetyl rest.
I plan to make one for the Berchtesgadener Hell clone that I have in the primary. It has been there for 10 days and is bubbling at a rate of 8 bpm (bubbles per minute). Which is still pretty active. But I need the yeast slurry for the Optimator clone that I plan to brew on Sunday. That's why I plan to rack it to the secondary on Saturday.
Now my question is, should I do the diacetyl rest before I rack to the secondary or should I do it in the secondary once the activity has slowed down much more?
I will be getting a lots of books on this (How To Brew and New Brewing Lager) for my B-Day, which is coming up, but I'm kinda in a hurry with the Optimator clone since It needs to be drinkable for easter.
Kai