PilotBMP
Well-Known Member
Is a diacetyl rest necessary for a Lager or can I just leave it in the primary until finished?
diacetyl rest?
- Thread starter PilotBMP
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Evan!
Well-Known Member
Necessary unless you like your lagers tasting like movie-theater-popcorn.
dantodd
Well-Known Member
It actually depends on the fermentation temperature. If you cool the wort all the way down to the lower portion of the yeasts temperature range before pitching you likely won't get a detectable amount of diacetyl created in the first place. If you pitch at 70 and then cool down the active fermentation then a diacetyl rest is important.
Glibbidy
Well-Known Member
Here is a thread that may be helpul that discusses Diacetyl Rest and Lagering. I'm still fairly new to this lagering thing, and have found the Diacetyl rest to be a key component in making lager beers. Just my two cents.
PilotBMP
Well-Known Member
ok. I cooled my wort to 50dF and then pitched the yeast straight from the refridgerator. No rest needed then?
Glibbidy
Well-Known Member
PilotBMP said:
Not right now, the Diacetyl rest will take place at the tail end of primary fermentation.
PilotBMP
Well-Known Member
ok thanks!!
