I Wanted to da a Diacetyl Rest - Only I've Reached FG

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sleepspeaking

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So Final Gravity was supposed to be 1.008 according to Beersmith2....
I checked a week ago and got 1.011... but couldn't get to racking it.
So far I've fermented at 52.... (WLP840) for 12 days
Racked it today, but I hit 1.008.... :smack:
My mash temps were a a touch lower than planned so I expected it to finish a bit dry.
I'm hoping this is the case and there is still some fermenting to be done yet.


SO the question.. (either way, I'm raising the temp to 64-67 for 3 days) BUT...

1) Does a Diacetyl Rest work if you've reached final gravity?
 
So I went to stare at my secondary (cause that's just what we do)
and looks like fermentation has started again maybe?
at least I have few but consistent small bubbles rolling up the side of my carboy and ever so slight airlock activity.
Maybe just CO2 leaving suspension??? but I'm hopeful this will all work out.
 
I think you missed the boat brother.....if there's little to no sugar left to keep the yeasties going, they're not gonna fire up to scrub out the buttery flavoured sugars....

I've read that it's best to start your DAR with about 25% of the expected SG drop left. I've had good luck doing this. Anyone agree or disagree??

Even if your beer is a wee bit buttery, meh..... Live and learn!!!

-J.
 
Well I went out to switch the temp, but I've got a little more airlock activity... than last night, it's there a danger to letting it sit there at that temp for a few days even if it won't rest?
 
So Final Gravity was supposed to be 1.008 according to Beersmith2....
I checked a week ago and got 1.011... but couldn't get to racking it.
So far I've fermented at 52.... (WLP840) for 12 days
Racked it today, but I hit 1.008.... :smack:
My mash temps were a a touch lower than planned so I expected it to finish a bit dry.
I'm hoping this is the case and there is still some fermenting to be done yet.


SO the question.. (either way, I'm raising the temp to 64-67 for 3 days) BUT...

1) Does a Diacetyl Rest work if you've reached final gravity?

Hey Sleepspeaking.

While it is arguably desirable to ramp the temperatures to a diacteyl rest prior to FG being reached the option for one is certainly still very much in play. If you chose to make use of one it is still very much doable. It may take a bit longer to achieve the desired result.

Lager yeasts even at very low temperatures (~30°F) remain metabolically active. They can and will breakdown diacetyl over time. The warmer temperatures simply allows this to occur faster with no negative consequences for the beer.

Traditional fermentation profiles typically did not involve any ramping of temperatures. The beer was stored cool for prolonged periods (lagered) to allow
  • Aggregation and settling of polyphenols and particulate.
  • Maturation and smoothing of flavors (including diacetyl metabolism)

Traditional profile can be seen in A. Profile F is typically what I approximate

Lager_fermentation_charts.gif

I typically employ a very short warming rest (3-5 days maxing out at 68F) prior to crash cooling and lagering. I believe (and I have nothing to support this) that prevention is the best form of cure when it comes to diacetyl.

Here is a great site to learn more about lager brewing and fermentation.

Much of this may be all redundant information. Disregard as needed.

Best of luck
 
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