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Old 06-13-2008, 08:43 PM   #1
BrewskiBro
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Default oktoberfest decision...

hey,

so i've got an oktoberfest fermenting right now at around 50 degrees. Been there for almost two weeks now. So im starting think about doing a d-rest. I cooled the starter to 60 and pitched when the wort was the same. the fridge i have has a temp controller built in, but its not able to hold the temp at 60 or above for the rest. Would i be better off skipping the rest, or letting it rest at room temp?


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Old 06-13-2008, 08:54 PM   #2
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whats you room temp? I wasnt going to do a rest with mine but since my basement is always around 65-68 summer or winter when the A/C isnt on so I just took it out for 3 days. When the central air was going last week during the heat wave we had here (98+) it was 60* with all the vents closed, upstairs was 73*


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Old 06-13-2008, 08:59 PM   #3
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my room temp is 75, so it might be pushing it a little
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Old 06-13-2008, 10:31 PM   #4
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here's my suggestion: taste it. Does is even NEED a diacetyl rest?

if there's no diacetyl flavor or mouthfeel (slippery) then you probably don't need to bother.

if you do need on, just make a swamp cooler, possibly with a small fan blowing on it to help cool it to 70. also check out my cheap fermenter cooler idea in my signature.
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Old 06-13-2008, 10:54 PM   #5
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Quote:
Originally Posted by malkore View Post
here's my suggestion: taste it. Does is even NEED a diacetyl rest?

if there's no diacetyl flavor or mouthfeel (slippery) then you probably don't need to bother.

if you do need on, just make a swamp cooler, possibly with a small fan blowing on it to help cool it to 70. also check out my cheap fermenter cooler idea in my signature.
clever idea for the cooler. i'll test it and decide what to do when it would be time for a d-rest. This is my first lager, but after reading around the diacetyl taste seems to be pretty unmistakable. thanks
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Old 06-13-2008, 11:25 PM   #6
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If you can leave it at 50F for a few more weeks, the yeast will eventually clean up any remaining diacetyl. But, I agree, tasting it is a absolute must.
Here is an excellent resource: http://www.homebrewtalk.com/wiki/ind...menting_Lagers
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Old 06-13-2008, 11:55 PM   #7
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Seems like no one (so far) has mentioned the fact that you are currently 3 month BEHIND schedule since O'fest beers are brewed in March...
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Old 06-14-2008, 01:53 AM   #8
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...I'm still looking for this 'schedule' that some of you speak of....
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Old 06-14-2008, 03:52 AM   #9
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Quote:
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...I'm still looking for this 'schedule' that some of you speak of....
O'fest brews are called Marzens because they are brewed in March (Marz in German).
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Old 06-14-2008, 02:10 PM   #10
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My local brew pub brews his oktoberfest in july, and it tastes great, as long as you get a few months lagering time on it no big deal.


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