crashing after Diacetyl rest for lagers?

[krazykraut]

Hey all,

I was wondering what others do to get a lager from D-Rest temperature to lagering temps.
My typical lager fermentation schedule is: pitch cold, ferment at 48F for 10-14 days until I'm 2 points from max. attenuation (determined via fast ferment test), then ramp to 63 F for a diacetyl rest.

After the rest at room temperature for 2 days, I usually lower the temperature slowly (2-3 deg F a day) to my lagering temperature, so as not to shock the yeast. Now, I know that I have reached full attenuation after the rest, so there doesn't seem to be yeast activity going on. Do you guys crash straight down to lagering temp, and is my slow ramp down over ten days or so unnecessary?

I have a fully controlled upright chest freezer, and ferment in Sanke kegs, FWIW.

Cheers,
- Krazykraut

 

[Malticulous]

I crash. The slow ramp is more of the old way with a real secondary fermentation for maturation phase. The diacetyl rest is the maturation phase. The yeast are done.