diacetyl rest on Scottish wee heavy?

[kotti270]

I brewed a Scotch Wee Heavy about 3 weeks ago and it's still in the primary at the end of fermentation, I kept the temp down to 58-60F for the entire fermentation so far. I was wondering if it would be beneficial to do a 24 to 48 hour diacetyl rest be for racking to secondary so the yeast can clean it up if there is any present. I used wyeast 1728 yeast and made a 1 gallon starter at 1.035 for pitching and plenty of oxygen. The OG of the beer was 1.078 at pitching temp of 65F

any suggestions?

cheers!

 

[Nateo]

It won't hurt, so go ahead and do it, just to be safe.

 

[Calder]

Do it. It will not hurt, and will make sure the yeast is finished.

 

[cjmcfoot]

However keep in mind that a strong scotch ale is supposed to be kettle caramelized and the kettle caramelization can sometimes be perceived as diacetyl. So according to BJCP guidelines for strong scotch ale, diacetyl is ok and appropriate in the aroma and the taste, you just don't want it to be too high. If you did not do kettle caramelization I would try a small sample and if there is very little diacetyl, then meh, I wouldn't worry about a diacetyl rest.
If however you did do kettle caramelization, then yes do a diacetyl rest but don't be surprised if you taste a mild butterscotch flavor, it is appropriate for the style.

[email protected]

 

[SchlazzGraft]

If you do end up resting it, I've heard that warming it up around 70F helps speed up the process. However there are opposing opinions on this, of course