BrewskiBro
Member
hey,
so i've got an oktoberfest fermenting right now at around 50 degrees. Been there for almost two weeks now. So im starting think about doing a d-rest. I cooled the starter to 60 and pitched when the wort was the same. the fridge i have has a temp controller built in, but its not able to hold the temp at 60 or above for the rest. Would i be better off skipping the rest, or letting it rest at room temp?
so i've got an oktoberfest fermenting right now at around 50 degrees. Been there for almost two weeks now. So im starting think about doing a d-rest. I cooled the starter to 60 and pitched when the wort was the same. the fridge i have has a temp controller built in, but its not able to hold the temp at 60 or above for the rest. Would i be better off skipping the rest, or letting it rest at room temp?