I'm trying to figure out how exactly I do a diacetyl rest. I'm fermenting in a chest freezer at 68* and letting the beer ferment for 2+ weeks to completion and beyond. I am also kegging the beer. By letting it sit that long is a diacetyl rest necessary? If it is necessary how do I do it? My understanding is to let it sit at about 75* for 2 days then put it in a fridge to prepare for kegging.