Ok brew gods; to D-rest or not to D-rest
On Jan 6, 2012, made a 5 g, Helles lager with WLP 0930 Old Bavarian, 2 liter starter at 1.040 with approximately 330 billion cells.
OG was 1.0151
pitched at 57 degrees and yeast was approxiamtely 55 degrees.
today looks like the cake dropped, last night.
do I need a D-rest?
or let it stay in the primary for another week dropping it to 40 degrees then keg (force carb for a week) and drink on Super Bowl?
(in retrospect I should brewed a week earlier and not rush a lager ohwell next time).
thank you
On Jan 6, 2012, made a 5 g, Helles lager with WLP 0930 Old Bavarian, 2 liter starter at 1.040 with approximately 330 billion cells.
OG was 1.0151
pitched at 57 degrees and yeast was approxiamtely 55 degrees.
today looks like the cake dropped, last night.
do I need a D-rest?
or let it stay in the primary for another week dropping it to 40 degrees then keg (force carb for a week) and drink on Super Bowl?
(in retrospect I should brewed a week earlier and not rush a lager ohwell next time).
thank you