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Old 09-15-2010, 02:06 AM   #1
MizzouBrew
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Jul 2010
Columbia, MO
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I have 10 gallons of Oktoberfest that is fermenting at 52 degrees. I cold crashed a two gallon starter and pitched that after the wort was at 52 degrees. That was a week ago. I will be out of town all next week. So after three weeks can I just start lowering the temp to where I am going to lager it? Do I really need to rack it? I was planning on tasting some to see if I need to do a D-rest.

 
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Old 09-15-2010, 02:36 AM   #2
PintOfBitter
 
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Feb 2007
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you may be too late to do an effective D rest if you wait that long. You really need to raise the temp while it's still a bit active. I would check and see if your lager yeast is known to produce detectable diacetyl.

After that, you don't need to rack unless you need more lagering time. I just got a blue ribbon on a pilsner that never saw a secondary.

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Maybe you can use these Grain, Hops, Yeast Reference Charts

 
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Old 09-15-2010, 03:03 AM   #3
MizzouBrew
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Jul 2010
Columbia, MO
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Is the Wyeast 2366 Oktoberfest known to produce detectable diacetyl?

 
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