zymurgy101
Well-Known Member
- Pilsner Urquell clone, 10g AG batch, BYO 250 recipe
- Pitched yeast at 65F, then lowered to 55F after fermentation began approx eight hours later.
- FG = 1.01 (today)
- Ready to lager anytime
- No butter\butterscotch aroma or taste at this point
Question: Is there a need to do a diacetyl rest if there is no butter\butterscotch aroma at this stage...or could it occur during lagering? If this is a case of 'better safe than sorry', then I'll begin the diacetyl rest tonight and let the wort warm to 65 over the next two days.
Thanks!