This is the first time in my 17 years of Brewing that I actually have a freezer dedicated for Lagering. Right now my Helles is holding, and fermenting, at a rock steady 50 degrees. :rockin: The first thing that slaps you in the face when you open up the Chest Freezer's door is the smell of rotten eggs. I know that's normal. I have read a lot obout the smell, and always wondered how a yeast could put off such a caca smell. Well, I finally got to smell it for my first time this morning, and YUCK!!! Here's to a 6 week Lagering phase!!!
Now, lets talk about about a diacetyl rest. I have read Palmer's excerpt in his book about it, and it pretty much boil down to when Primary fermentation slows down noticably, rease the temp of the beer to 60 degrees for 24-48 hours. Sound about right? ALso, any other more scientific ways to know when a diacetyle rest can be done then relying on visible signs of fermentation?
Now, lets talk about about a diacetyl rest. I have read Palmer's excerpt in his book about it, and it pretty much boil down to when Primary fermentation slows down noticably, rease the temp of the beer to 60 degrees for 24-48 hours. Sound about right? ALso, any other more scientific ways to know when a diacetyle rest can be done then relying on visible signs of fermentation?