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Old 01-23-2006, 11:37 PM   #1
Mr_Turtlehead
 
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Jan 2006
St. Louis
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So my first lager, a bock, has been bubbling away like crazy for 8 days (at 52-55 degrees). However, over the past two days it slowed to 1 bubble per minute (at most). I took a SG reading 1.012 (the target) and decided to move it to a warmer spot for the diacetyl rest (68 degrees room temp) this morning. Now it has increased to 4 bpm. Just curious, is this normal? When the yeast consumes diacetyl, does it give off CO2 as if it is fermenting sugars? When should I cool it down?

 
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Old 01-23-2006, 11:57 PM   #2
2nd Street Brewery
 
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May 2005
Castleton NY
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It's normal. I always see increased activity when I pull my lagers out for a rest.
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Old 01-24-2006, 02:21 PM   #3
Kaiser
 
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Nov 2005
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I assume that there is also some sugar for the yeast to consume since it was still bubbling very slowly. But the effect on taste should be negligible.

 
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