I'm trying to figure out how exactly I do a diacetyl rest. I'm fermenting in a chest freezer at 68* and letting the beer ferment for 2+ weeks to completion and beyond. I am also kegging the beer. By letting it sit that long is a diacetyl rest necessary? If it is necessary how do I do it? My understanding is to let it sit at about 75* for 2 days then put it in a fridge to prepare for kegging.
Diacetyl rest
- Thread starter luv2brw
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Suthrncomfrt1884
Well-Known Member
It really depends on what yeast strain you are using. Some need it, some don't. Most ales don't need it, but for lagers it's a must. You're right though. If you're doing a rest, just raise the temp to around 75 to get the yeast nice and active again. Then leave it for about two days and cool to serving temp.
Here's a thread with various wast to do it....https://www.homebrewtalk.com/f13/preventing-diacetyl-hold-butter-please-70438/?highlight=butter
thelorax121
Well-Known Member
Anyone know if the two weeks a beer spends carbonating could be considered a diacetyl rest?
No...because once carbonating, you've removed the beer from the main yeast cake...the primary driver in eliminating diacetyl.
