A very simple d-rest question..

[Patirck]

How do you do the d-rest in a chest freezer? I am thinking I just open the lid and set the controller for 65*. I also fanned out the freezer a bit as it has a heavy sulphur smell (this yeast is apparently known for that).

Am I missing something? Should I take the fermenter out of the freezer and let it warm up faster?


I have read about d-rest and I can't seem to find an answer to this. I have a small chest freezer with a ranco controller that was set to 46*. I am fermenting a pilsner with wyeast bavarian lager 2206. I think I am ready for d-rest as I went from 1.051 to 1.022 (I was planning on starting drest at 1.028 but I had to skip a day of checking).

My current plan is to check the gravity after 48 more hours and when I get to 1.013, I will transfer to glass and lager for 5 weeks or so.

 

[osagedr]

I would just take the beer out and set it somewhere at room temperature for a couple of days. I always handle my lager d-rests that way with no problems. I usually start my d-rest at 1.020 or a hair under.

 

[BelgianKing]

I did mine at 1.022 for 36hrs while letting it come up from 42*F to 60*F with the 2206 and then lager for 8 weeks at 33*F. It came out fine. I just brought it up into my kitchen from the basement cause it was colder than a monkeys butt this winter.