Di acetal rest

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Trobocco

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I read online it is recommended to diacetyl rest a lager at around 60 degrees. My basement is currently about 66. Is this ok?

Also optimally a little warmer would be better for me since I have wine that is malolactic fermenting so 70 would be preferable. If 66 is ok, what about 70?
 
66 to 70 will be fine. I ferment my lagers in the basement and bring them upstairs when they're almost finished fermenting. I leave them around 70 degrees for a couple days after all signs of fermentation are done before racking to a keg to lager.
 
I have used the S-23 yeast a few times. My D-rest has always been remove from my temp controlled fermenter and sit in a 68-70F room in the house for 3-4 days. I have never had problems with any bad flavors with this method.
 
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