On Saturday I made a dry stout from Jamil Zainasheff's "Cerveza de Malto Seca" recipe in Brewing Classic Styles. I'm fermenting in my chest freezer with an ambient temperature range of 62-65°F per JZ's instruction to ferment at 65°F.
My question is, JZ recommends a diacetyl rest at 71°F for the final third of fermentation. I've never brewed a lager so I have never done a diacetyl rest before, and this is the first time I've seen an ale recipe call for one. Is it even necessary at these temperatures?
My thought is to just unplug the freezer when fermentation starts to slow down and let the temperature gradually get back up to room temperature. I usually only keep the freezer going for the 7-10 days of fermentation anyway, so I'd just be doing my usual process ... just a few days early.
If a diacetyl rest is really recommended for this style, is this all I need to do? Or am I missing something?
Thanks.
My question is, JZ recommends a diacetyl rest at 71°F for the final third of fermentation. I've never brewed a lager so I have never done a diacetyl rest before, and this is the first time I've seen an ale recipe call for one. Is it even necessary at these temperatures?
My thought is to just unplug the freezer when fermentation starts to slow down and let the temperature gradually get back up to room temperature. I usually only keep the freezer going for the 7-10 days of fermentation anyway, so I'd just be doing my usual process ... just a few days early.
If a diacetyl rest is really recommended for this style, is this all I need to do? Or am I missing something?
Thanks.