Quantcast

Diacetyl rest screw up?

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

depper

Supporting Member
HBT Supporter
Joined
Jul 18, 2014
Messages
218
Reaction score
20
Location
Bowling Green
I'm doing my first lager (Brewer's Best German Oktoberfest). I've been fermenting it until it's about 75% complete then started the diacetyl rest today. Here's my issue:

It's been fermenting at a steady 55 degrees F so I want to raise it up to 65 degrees for 2 days and then drop the temp to lagering temps over a few days. I wanted to transfer to a secondary after the diacetyl rest but my little brain wasn't working and I transfered to the secondary before starting the rest. So now the lager is warming up to 65 degrees in the secondary.....Did I screw it up by transfering out of the primary before fermentation was complete, or will there be enough yeast within the beer to continue the fermentation to completion?? Can't believe I did this!!!!

Thanks for all the advice and help!

Tim

BTW, I just checked my airlock and bubbles are still forming, slowly, but their still there. Hopefully that's a good sign I didn't screw it up! Fingers crossed.....
 

Bearclaw215

Well-Known Member
Joined
Sep 20, 2013
Messages
167
Reaction score
12
You'll be alright, don't worry. btw that kit is awesome! so much caramel deliciousness
 

Piratwolf

Well-Known Member
Joined
Jul 2, 2011
Messages
2,118
Reaction score
133
Location
Va Beach
There will still be plenty of yeast in suspension to do your d-rest. My concern would be with starting your d-rest at 75% of anticipated attenuation--seems a bit early unless you're doing the Narsis (sp?) fermentation regimen. But it's not a huge deal, and I'm no lager master!


Sent from my iPad using Home Brew
 

Jman_01

Well-Known Member
Joined
Jul 24, 2012
Messages
143
Reaction score
5
It wouldn't hurt anything to let your D rest go for a couple more days either


Sent from my iPad using Home Brew
 
OP
depper

depper

Supporting Member
HBT Supporter
Joined
Jul 18, 2014
Messages
218
Reaction score
20
Location
Bowling Green
I went with the 75% number based on the many posts I read from fellow brewers. Since this is my first lager, I'm trying to follow the masses!

Jman 01, how many days do you do a D rest for?? I was planning on letting it go for 3 full days then start the gradual (5 degrees per day) cooling process until it gets down to my lagering temp of 34 degrees F.

Tim
 

Jman_01

Well-Known Member
Joined
Jul 24, 2012
Messages
143
Reaction score
5
I went with the 75% number based on the many posts I read from fellow brewers. Since this is my first lager, I'm trying to follow the masses!



Jman 01, how many days do you do a D rest for?? I was planning on letting it go for 3 full days then start the gradual (5 degrees per day) cooling process until it gets down to my lagering temp of 34 degrees F.



Tim

I did 4 days on my last one, then did the same with 5 degrees per day


Sent from my iPad using Home Brew
 

progmac

Well-Known Member
Joined
Mar 26, 2012
Messages
1,878
Reaction score
281
Location
Cincy
diacetyl will be reduced in the presence of almost any amount of yeast. certainly there will be plenty in the secondary.

if you are bottle conditioning, a d-rest really isn't even necessary.
 

progmac

Well-Known Member
Joined
Mar 26, 2012
Messages
1,878
Reaction score
281
Location
Cincy
Wait....So I did this for nothing, since I will bottle condition?? Oh well, at least it makes me feel like I'm doing something important :)

Tim
plenty of people who bottle do d-rests, but my repeated experience has been that diacetyl reduction easily and relatively quickly occurs in the bottle if kept at room temperature.
 

Bearclaw215

Well-Known Member
Joined
Sep 20, 2013
Messages
167
Reaction score
12
Yep a d-rest is really for when you detect traces of diacetyl, an oily mouthfeel, butter or butterscotch flavors depending on the levels of it. Some people do a d-rest every time, others only when needed.
 

Bearclaw215

Well-Known Member
Joined
Sep 20, 2013
Messages
167
Reaction score
12
A d-rest is really only needed when you detect diacetyl, its a oily mouthfeel, butter or a butterscotch flavor depending on levels. Some people do it every lager fermentation, others only when needed.
 

Cpt_Kirks

Well-Known Member
Joined
Sep 11, 2008
Messages
3,704
Reaction score
57
Location
Lakeland TN
For most lagers, I do a three day d-rest after fermentation day 12. Even if you don't detect any buttery smell, it's good to wake the yeast up for a final clean up. There is more than Diacetyl they need to eat.
 

Jman_01

Well-Known Member
Joined
Jul 24, 2012
Messages
143
Reaction score
5
I just assume do the D Rest and then not even have the risk.. Why take a chance


Sent from my iPad using Home Brew
 
Top