Diacetyl rest and then add honey to secondary?

[Squidmanoo7]

I made a cream ale and set the temperature at 65 f after primary Fermentation I dropped temp to 60 f for 3-4 days I pasturized raw honey and racked onto it should I keep it at 60 f or raise n let the yeast eat remaining sugars!?

 

[hottpeper13]

I can't help because when I add sugars in fermentation's I always do so at full krausen. Which is somewhere around day 3.

 

[dmtaylor]

I'd keep it at 60 F to preserve more honey aroma. Give it a lot of time to ferment. Honey takes longer to ferment than most people think, and in your process you removed like 90% of your yeast so there's still some in there but could slow things down even more. Give it at least like 3 weeks or so, depending how much honey you added.

 

[Squidmanoo7]

Thanks for the help cheers