Hello all, I have a question about diacetyl. Three days ago I brewed up a pilsner and it is in the refridgerator at 54F degrees and is fermenting away. I also have an Ale in a separate fridge and is fermenting at 67F degrees. Problem is, I have been called out of town and will be gone up to two weeks. I usually do a D-Rest and raise the temp to 68F. Since I won't be home I won't be able to D-Rest when I normally would. So, should I move the Pils to the other chamber before I normally would or should I leave it and do a D-Rest in a couple weeks. Would I even need to do a D-Rest if it is left to ferment out that long at 54F degree?
The yeast invloved is Wyeast 2278 Czech Pils which Wyeast state temp range between 50-58F.
The yeast invloved is Wyeast 2278 Czech Pils which Wyeast state temp range between 50-58F.
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