JONNYROTTEN
Well-Known Member
Doing my first lager, 34/70 yeast. I went 5 days at 50 deg. Stilll had krausen but airlock activity had stoped.Let temp rise to 62 (floor temp) Airlock activity started up even more than at 50, looked like maybe even more krausen. After 2 days airlock activity stopped and krausen had fallen. I took a gravity reading and hit FG of 1.007
BUT
I have a ton of butterscotch flavor. My first taste of Diacetyl. I gave the buckets a light spin to rouse yeast a bit. Now I have a bubble here or there.
So my questions are:
Is 62 to cold for a good Diacetyl rest?
Should I raise it up to 65-68 for another 2 days to help clear it up or is it to late?
BUT
I have a ton of butterscotch flavor. My first taste of Diacetyl. I gave the buckets a light spin to rouse yeast a bit. Now I have a bubble here or there.
So my questions are:
Is 62 to cold for a good Diacetyl rest?
Should I raise it up to 65-68 for another 2 days to help clear it up or is it to late?