Am I doing this right? lol

[brewsandiego]

I just reached my final gravity on my German Kolsch, which has been kept at a fermentation temp of 60 degrees, im going to leave it in the carboy a couple more days for the yeast to clean up (after ive reached the same fg 3 days in a row.), (ive tasted the samples and it seems kinda buttery). Here comes my question, ive decided to bring the temp up to around 66 degrees to give the yeast a final kick in the butt before cold crashing to 40 degrees. Do you guys think i'm smoking something or is this a good idea?

 

[number40fan]

You'll be ok.

 

[jbaysurfer]

That's exactly what you're supposed to do to get rid of the "buttery" taste. It's called a diacetyl rest, but it seems like you already know about it for some reason. Just leave it at those temps until the butter flavor goes away, usually a couple of days does the trick.

 

[brewsandiego]

ok cool, it just made sense to me lol