I have read a ton of threads and it seems the consensus is that a diactyl rest won't hurt and is good insurance against butter beer. So here's the question. I pitched a stepped up starter (~350 billion cells) of Wyeast 2278 Czech pils at 48 degrees and let it free-rise to 50, where it has been held constant. Nice krausen formed within 367 hours. The OG was 1.064. I pitched last Saturday and it has only been 8 days, but it is already down to 1.017. I suspect it only has a couple points left. Should I do a d-rest now, even though it is only 8 days in? In other words do you base the d-rest solely off of gravity instead of fermentation time? It tastes great already. I don't detect butter, but not totally confident in my ability to taste it so better safe than sorry.
Longboard lager clone
5.5 gallons
9.5# Maris Otter
1# White wheat
1# Vienna
0.67oz Mt Hood 60'
0.5oz Hersbrucker 15'
0.75oz Saaz 5'
Longboard lager clone
5.5 gallons
9.5# Maris Otter
1# White wheat
1# Vienna
0.67oz Mt Hood 60'
0.5oz Hersbrucker 15'
0.75oz Saaz 5'