Another D-rest question

[Mack]

Brewed a Brewers Best extract kit of German Oktoberfest. Followed all the usual directions and hit my OG of 1.054 as planned.

Chilled to 64F, transferred to FV, aerated, and pitched a packet of Safale S-23 into 5.5 gallons of wort.

Using a Tilt Pro to monitor temps and fermentation activity - OG according to Tilt was 1058 (no big deal, I know the numbers are all over the place with these, I use them often for ale brews) and temps at 56F. Using Brewfather, my FG should be about 1010-1012ish (my parameters vary due to the use of so many DME and LMEs that I couldn't find exact matches for in the software).

36 hours before activity began, first temp rose to 58 (where it has maintained), and now 4 days later, I'm at my 75 percent mark of 1024.

So, I guess two questions - is 58 too warm for this yeast?

Secondly, regarding the diacetyl rest - it seems WAY early for me to bring this inside to 65F for the d-rest. Should I just stick with the "10 days in the primary before d-rest" rule, or rely on the numbers instead?

I have NOT pulled samples, or tasted, obviously.

Ok, THIRD question, I feel like I have read that extract kits do not have a d-rest because the lack of actual grain in the brew process....

So someone give me a kick in the butt if necessary.... Thanks in advance.

 

[Hoppy2bmerry]

Here’s the technical details for your yeast. https://fermentis.com/en/product/saflager-s‑23/#:~:text=80 to 120 g/hl,53.6-64.4°F).
Now I want to tell you that DME and LME are made from grain, and we do a D rest so the YEAST can “clean up” after itself. Yes do a rest or risk having “butter” beer.

 

[Mack]

Thanks @Hoppy2bmerry I had read that info previously. Still doesn't mention the timeframe at which I'm looking at, and I still don't have an answer to the quick precession to the 75% mark... So should I just assume it's ready and ramp it up to 64F for the rest?

 

[Hoppy2bmerry]

Thanks @Hoppy2bmerry I had read that info previously. Still doesn't mention the timeframe at which I'm looking at, and I still don't have an answer to the quick precession to the 75% mark... So should I just assume it's ready and ramp it up to 64F for the rest?

Sorry, I only brew lagers on occasion, wait until it’s almost finished. I have another article for you… https://byo.com/article/brewing-sci...ning temperature following diacetyl reduction.

 

[camonick]

4 days to get to 75% seems reasonable. Yeast don’t care about calendars. Use the actual gravity readings you’re getting. Hoppy is correct about the DME/LME… all our wort starts as grain in the beginning, no matter what process you use.