D-rest question?
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blackwaterbrewer
Well-Known Member
diacetyl rest. bring the beer up to a certain temputure (mid 60's) to let the yeast do something awesome, then bring it back down to coldness.
My advice would be to search....
Homebrewtalk.com search= Diacetyl
This thread should be stickied;
https://www.homebrewtalk.com/f13/preventing-diacetyl-hold-butter-please-70438/?highlight=butter
This is a discussion from earlier this week.
https://www.homebrewtalk.com/f13/ho...eeds-diacetyl-rest-115198/?highlight=Diacetyl
Cpt_Kirks
Well-Known Member
I just take the fermenter out of the cooler, give it a little shake, and sit it down in my office. After two days, I give it another little shake, and after four days stick it back in the cooler for crash cooling before kegging.
It works for me, YMMV.
My advice would be to search....
+10
Some quick hits:
*Not all lager yeasts require a d-rest. Some are more notorious for producing diacetyl.
*Taste and evaluate each batch to determine if you need to rest. One strain of yeast fermented at 55F might need a rest, whereas the same strain at 50F might not.
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