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Old 07-12-2009, 10:06 PM   #1
Jul 2009
Posts: 9

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.

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Old 07-13-2009, 12:13 AM   #2

It really depends on what yeast strain you are using. Some need it, some don't. Most ales don't need it, but for lagers it's a must. You're right though. If you're doing a rest, just raise the temp to around 75 to get the yeast nice and active again. Then leave it for about two days and cool to serving temp.
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Old 07-13-2009, 12:20 AM   #3
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Here's a thread with various wast to do it....http://www.homebrewtalk.com/f13/prev...ghlight=butter
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Old 07-13-2009, 03:01 AM   #4
Apr 2009
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Anyone know if the two weeks a beer spends carbonating could be considered a diacetyl rest?

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Old 07-13-2009, 03:22 AM   #5
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Jan 2007
St. Louis, MO
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Originally Posted by thelorax121 View Post
Anyone know if the two weeks a beer spends carbonating could be considered a diacetyl rest?
No...because once carbonating, you've removed the beer from the main yeast cake...the primary driver in eliminating diacetyl.

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