Diacetyl Rest on Baltic Porter

[3toes]

Just wanted some confirmation to make sure I'm approaching my diacetyl rest properly for my baltic porter.

Yeast: WLP810 San Francisco Lager yeast (50-65ºF)
OG: 1.062
FG (expected): 1.018
Fermentation temp: 58ºF

Today is 8 days after pitching and I'm coming along well, 1.034 today. Assuming the rule of thumb of moving to diacetyl rest at 80% attenuation, once I hit about 1.026 I should bump the temperature?

Planning on moving up to 70ºF over 2-3 days.

Does all of that sound correct?

 

[beersk]

Ramp it up now. I would expect it to be lower than 1.034 after 8 days...
I give my lagers a week at fermentation temp around 50F, then raise to 65F for the 2nd week before I keg.

 

[3toes]

Ramp it up now. I would expect it to be lower than 1.034 after 8 days...
I give my lagers a week at fermentation temp around 50F, then raise to 65F for the 2nd week before I keg.

Well to be fair, 8 days since pitching, but 6 days since any activity. The lag time was right at 48hrs.

But yeah, I was planning on bumping the temp up as soon as I get home this evening. Thanks!

 

[daksin]

I've never needed a d-rest with SF Lager, but if yours has some diacetyl or you may have stressed the yeast, go for it. As long as you're not at FG, but getting close, it should be fine. You're on the low side of temp for that yeast, in my experience, which explains the slow ferment. Personally, I would just slowly raise the temp for a few days until you reach FG rather than doing a standard d-rest.

 

[3toes]

I've never needed a d-rest with SF Lager, but if yours has some diacetyl or you may have stressed the yeast, go for it. As long as you're not at FG, but getting close, it should be fine. You're on the low side of temp for that yeast, in my experience, which explains the slow ferment. Personally, I would just slowly raise the temp for a few days until you reach FG rather than doing a standard d-rest.

Yeah, I slowly bumped it a few degrees over the last few days and it's now at 69-70ºF.

Still about half a point away from where I'd like it to finish, so I'm going to let it sit a few more days and take another reading this weekend. I do have to say though, the sample today tasted a lot better than the one I took on Sunday before I started the rest.