I have a Bohemian Pilsner that I pitched on June 6th, and then left town on business. Fermented in a corny keg. Still sitting in a 12C/53F keezer. Used 2 packs of W34/70 for good measure.
Now it's 23 days on, I'll check the gravity when I get home, but I fully expect it to be fairly close to FG. My next step was to cold crash overnight to 5C/41F, then transfer to a serving keg... but a d-rest?
Most places I've read about a rest has you slow-ishly ramping up the temp to around 18C/65F when there are a few gravity points left to let the yeast eat up any extraneous diacetyl.
If I'm at my anticipated FG already, would you recommend a d-rest at this point?
Or just transfer to serving and leave it at 5C and serve in a week or so?
Now it's 23 days on, I'll check the gravity when I get home, but I fully expect it to be fairly close to FG. My next step was to cold crash overnight to 5C/41F, then transfer to a serving keg... but a d-rest?
Most places I've read about a rest has you slow-ishly ramping up the temp to around 18C/65F when there are a few gravity points left to let the yeast eat up any extraneous diacetyl.
If I'm at my anticipated FG already, would you recommend a d-rest at this point?
Or just transfer to serving and leave it at 5C and serve in a week or so?