Glibbidy
Well-Known Member
I have a pilsner in the primary fermenter that I pulled out of the Fridge this morning to perform the Diacetyl Rest. I'm raising the temp to ~68. Now for the million dollar question:
How long do you lager beer makers typically shoot for when doing a Diacetyl Rest?
I have been researching this, and getting mixed answers. Response are all over the place fro 24-28 hours, to "When fermentation is complete".
It was in the primary for seven days at 52f. I initially pitched a 1 gallon starter at 70f, and then cooled to 52 after I noticed the krausen take off (after aprox 6-8 hours.) I would like to avoid sticking anything in the primary if possible, i.e. a hydrometer, or graduated cylinder to perform the "Force test"
How long do you lager beer makers typically shoot for when doing a Diacetyl Rest?
I have been researching this, and getting mixed answers. Response are all over the place fro 24-28 hours, to "When fermentation is complete".
It was in the primary for seven days at 52f. I initially pitched a 1 gallon starter at 70f, and then cooled to 52 after I noticed the krausen take off (after aprox 6-8 hours.) I would like to avoid sticking anything in the primary if possible, i.e. a hydrometer, or graduated cylinder to perform the "Force test"