aubiecat
Well-Known Member
On my second Oktoberfest now.
The OG was 1.048.
Chilled to at 65°and infused oxygen for 60 seconds then pitched WLP820 from starter slurry. Shook for 45 seconds.
Waited till the fermentation was very aggressive then gradually dropped the temp to 55°.
I know it is recommended to raise the temp to 68°-70° when the gravity reading is around 1.020 but I was out of town towards the end of the week.
When I checked it last night it was at 1.010. I went ahead and raised the temp to begin the diacetyl rest
Is it too late for a "good" diacetyl rest at 1.010?
I tasted the sample and I didn't get a buttery taste. Tasted quite good actually.
I have seen some discussion that suggests that starting the fermentation at higher temps and then bringing them down helps reduce diacetyl.
The OG was 1.048.
Chilled to at 65°and infused oxygen for 60 seconds then pitched WLP820 from starter slurry. Shook for 45 seconds.
Waited till the fermentation was very aggressive then gradually dropped the temp to 55°.
I know it is recommended to raise the temp to 68°-70° when the gravity reading is around 1.020 but I was out of town towards the end of the week.
When I checked it last night it was at 1.010. I went ahead and raised the temp to begin the diacetyl rest
Is it too late for a "good" diacetyl rest at 1.010?
I tasted the sample and I didn't get a buttery taste. Tasted quite good actually.
I have seen some discussion that suggests that starting the fermentation at higher temps and then bringing them down helps reduce diacetyl.