This is my 2nd lager, a bock. My first one was a pilsner. It went from like 1.050 to 1.010 in 2 days, so I never had time to do a diacetyl rest on it. I came into it expecting a 2 week ferment time, so I was caught off-guard by such a quick finish. I was using Wyeast Bohemian lager yeast, which I harvested from that batch, made a big starter (that was KICKIN by the time I pitched), and used it for this bock. The bock is on day 2 of fermentation right now. The krausen is all the way up to the cap, and the bubbles are better than 1 per sec. Carboy temp is 52.
Wyeast's description says:
Originally Posted by Wyeast
Benefits from diacetyl rest at 58 F (14 C) for 24 hours after fermentation is complete.
So what do I do here? Do I wait until the krausen falls? Or just until airlock activity has subsided? Then, just raise the temp to 58 for 24 hrs, then drop it back down slowly to lagering temps? Gimme your suggestions...