I have been read a TON on the necessity of a diacetly rest while my lager ferments at 52F. It seems the most common is to wait until the beer is approximately 75% fermented and taste/smell test for the prescence of diacetyl.
I used the white labs Czech Budejovice strain which advises "very low diacetyl" production in its description. As well, the white labs faq states:
"To minimize the diacetyl attributes in beer, its recommended that the fermenting wort rest once the beer has reached terminal gravity for 48 hours at 62-70 degrees prior to crashing the temperature."
This would mean waiting until final gravity is achieved? Any lager brewers here know what the rule of thumb should be?
I used the white labs Czech Budejovice strain which advises "very low diacetyl" production in its description. As well, the white labs faq states:
"To minimize the diacetyl attributes in beer, its recommended that the fermenting wort rest once the beer has reached terminal gravity for 48 hours at 62-70 degrees prior to crashing the temperature."
This would mean waiting until final gravity is achieved? Any lager brewers here know what the rule of thumb should be?
