Sorry for posting these questions in a second forum, but I haven't gotten any nibbles over in the Beginners' forum. I have a few questions about diacetyl rest:
How soon after the end of fermentation does diacetyl rest have to take place? If it's a few days later as opposed to right at the end, is that okay?
Also...are there downsides to diacetyl rests longer than 24 hours? Does something else start going on that can harm your beer if the rest is 3 or 5 days instead of 1? And...is 1 day of ambient temperature at the recommended level enough to even get the beer to that temperature? Seems to me if I have 5 or 6 gallons of beer and take the ambient temperature from (say) 48 to (say) 58 for a day, it's unlikely the beer temperature has gotten up to 58 for very long.
Thanks for any help--I'm loving lagering!