Thor
Well-Known Member
I brewed an American Amber last night, and it sits happily bubbling away. The yeast used was Wyeast Ringwood Ale yeast #1187. The Wyeast website says that a "thorough diacetyl rest is recommended after fermentation is complete."
I plan on fermenting in the primary for 5-9 days, or 2-3 days after airlock activity stops. I'll then rack it to a secondary for 1-2 weeks. The entire primary / secondary will be around 68-70 degrees (Ringwood calls for 64-74 degree fermentation).
Does this process, a pretty standard primary/secondary process, take care of the diacetyl rest, or do I need to do something else? I know with lagers, one increases the temperature of the primary to about 65 degrees after primary fermentation in the 50's, but with ale, it's always above 65 degrees (in this case, 68-70 or so).
So, is there a "special" diacetyl rest I need to do, or is it covered given the above process? Thanks, all.
I plan on fermenting in the primary for 5-9 days, or 2-3 days after airlock activity stops. I'll then rack it to a secondary for 1-2 weeks. The entire primary / secondary will be around 68-70 degrees (Ringwood calls for 64-74 degree fermentation).
Does this process, a pretty standard primary/secondary process, take care of the diacetyl rest, or do I need to do something else? I know with lagers, one increases the temperature of the primary to about 65 degrees after primary fermentation in the 50's, but with ale, it's always above 65 degrees (in this case, 68-70 or so).
So, is there a "special" diacetyl rest I need to do, or is it covered given the above process? Thanks, all.