Diacetyl rest now or later
This is not the normal diacetyl rest post...
I am brewing my first lager, a doppelbock. I checked my gravity tonight and my fermentation is about half way through. I know the diacetyl rest is usually done when fermentation is about 75% done. However my wife and I are going out of town tomorrow for 4 days and the beer will probably be past the 75% mark when we get back.
I tasted the beer when I took the sample and I do not taste anything buttery or slick, but I know that a diacetyl rest never hurts. I pitched the yeast at 50 and have been fermenting at tha too
So should I do the rest now or wait until we get back? I figure that it will still be fermenting when we get back and since I didn't detect any diacetyl, if there is any, the yeast won't need much to clean it up
I'm leaning toward waiting....am I okay or should I just do it now??
Primary1: Pumpkin Ale
Primary2: Christmas Ale
Secondary: Sour Brown
Drinking: Warrior Pale Ale, Wit, American Rye