Diacetyl rest needed?

[RyPA]

I am 4 days into fermentation with US-05 and it's been between 65F-70F for the past 3 days, is a diacetyl rest necessary? From what I read, the d-rest should be done at temps between 65-68, but I am already there. FG is expected to be at 1.012 - this reading is from an iSpindel so its not exact, but the attenuation % should be somewhat acccurate.

 

[Willy]

I am 4 days into fermentation with US-05 and it's been between 65F-70F for the past 3 days, is a diacetyl rest necessary? From what I read, the d-rest should be done at temps between 65-68, but I am already there. FG is expected to be at 1.012 - this reading is from an iSpindel so its not exact, but the attenuation % should be somewhat acccurate.
View attachment 868426

Let it ferment for 2 weeks... Looks like more sugar conversion is on the way. Using US-05, and ale yeast... I don't think you need a D rest at all. Mostly a lager yeast issue if it rears its buttery head.

 

[odie]

I don't think you need a D rest at all. Mostly a lager yeast issue if it rears its buttery head.

that's been my understanding from most of the discussion on D rest that I've seen.

 

[RyPA]

Let it ferment for 2 weeks... Looks like more sugar conversion is on the way. Using US-05, and ale yeast... I don't think you need a D rest at all. Mostly a lager yeast issue if it rears its buttery head.

that's been my understanding from most of the discussion on D rest that I've seen.

Thanks guys. I see it mentioned frequently like it is always required, but it sounds like this is only a problem with lager yeasts, which is more of an exception scenario as I think ales are a bit more common.

 

[dmtaylor]

F NO.

 

[TLaffey]

Do a simple test by putting some beer into a sealed container (you only need about 4 ounces) heat it in some water at 170-180*F for 15 minutes, then chill and taste. My guess is it will taste like absolute garbage until about day 12 and improve until about day 18 or 20. No way to rush it, ya gotta wait or you'll spoil your efforts so far.

 

[RyPA]

I’ve always been a rusher, I wonder how that’s affected all of my beers.

 

[fluketamer]

although perhaps not a d-rest i have been advised on these boards that a slightly warm cleanup period is beneficial for ale yeasts as well. and from experience i would have to agree,

I’ve always been a rusher, I wonder how that’s affected all of my beers.

likely it wouldnt have hurt them to let them ride longer and more likely it would improve them.

 

[Bobby_M]

The fermentation process produces diacetyl. The warmer rest at the end of fermentation is to keep the yeast from going dormant and crashing out before they clean up those fermentation byproducts (including acetaldehyde which I'd argue is about equally problematic and a common flaw).

Whatever temp the main active ferment sits at, it's always a few degrees warmer than ambient due to heat generated by the fermentation process. When it slows down, it cools down and the yeast start quitting. A couple degrees of forced warming compensates.

 

[RyPA]

@Bobby_M when do you typically bump up the temp to do the elevated temp cleanup? Some say fermentation is done once FG is reached, while others go by a blanket statement “2-3+ weeks”.

Edit: i just set it to 70F

 

[hottpeper13]

My SOP no matter the strain is to do a stepped fermentation .Start on the lowest temp for 3 days. This way your flavor profile is set. Take to mid range for 3-4 days, then to top temp for 3-4 days. I then begin a very slow crash to around 50* for a total of 21 days in primary, anything over 1.090 gets a total of 4 weeks in primary.

 

[odie]

I’ve always been a rusher, I wonder how that’s affected all of my beers.

I'm guilty of this...especially when I have empty taps...

 

[RyPA]

I'm guilty of this...especially when I have empty taps...

I am interested in seeing how my rush process impacts flavor..unfortunately none of my buddies brew so I have no means of comparing. Ive been contemplating going to a homebrew club to meet some local guys and try others homebrew.

 

[Bobby_M]

Ive been contemplating going to a homebrew club to meet some local guys and try others homebrew.

Best thing you could possibly do.

 

[fluketamer]

My SOP no matter the strain is to do a stepped fermentation .Start on the lowest temp for 3 days. This way your flavor profile is set. Take to mid range for 3-4 days, then to top temp for 3-4 days. I then begin a very slow crash to around 50* for a total of 21 days in primary, anything over 1.090 gets a total of 4 weeks in primary.

if you let your beer clean up an extra week in primary then you guys start dry hopping 3 days before packaging right. you arent dry hopping then packaging a week or two later after clean up right?

i ask because a lot of recipes say dry hop at day 7 of fermentation but a lot also say 3 days before package? if i let them sit in primary then i am prolly dry hopping like day 18 or something,.

 

[HighVoltageMan!]

F NO.

Dave is right. You really don't need a d-rest with an ale at that temperature. If you hit FG the yeast are done anyway. Yeast need to have some sugar left to do a decent job of clean up (the yeast needs to metabolically active). If you have any doubts, just leave it set on the yeast for a few days after terminal gravity.

Lagers are a little different, but if you have a decent pitch rate and a strong fermentation, you should get much in the way of diacetyl. A slight rise in temperature is helpful, but it needs to be done prior to terminal gravity. I usually spund and d-rest at the same time with a lager.

 

[RyPA]

I took an FG reading and dry hopped last night. The beer tastes and looks awesome.

 

[hottpeper13]

I add the dry hops before pumping the wort into the FV. I ferment with Voss at 76* with a free rise to 86*, it's done on day 5-7 depending on OG. On day 14 I bring it down to 50* or so and give it gentle swirls to drop out the hops. Keg on day 21,tap after 2 weeks in 33* lagerator.
I'm ready to keg the 4th beer brewed with this SOP and all have been my best APA or IPA. There hasn't been one time somebody said, oh this is a Kveik beer. No twang, no orange,just a stellar ale. I make a starter, save 250ml, pitch 1000ml and always chill to cold break temps.

 

[RyPA]

@hottpeper13 so you dry hop pretty much when you pitch yeast? Or does “FV” correspond to a secondary?

I am a big fan of Voss, but have only used it for hazies. I may try it with another style in the future.

 

[hottpeper13]

I put in the hops, pump the wort in, add yeast then O2. In less then 21 days with Voss I rack clear beer to keg, Lutra is crystal clear also.
I've found Lutra to mute both hops and malt, and because it takes the same amount of time as Notty or BRY-97 I don't use it anymore.