Diacetyl rest screw up?

[depper]

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]

You'll be alright, don't worry. btw that kit is awesome! so much caramel deliciousness

 

[Piratwolf]

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]

It wouldn't hurt anything to let your D rest go for a couple more days either


Sent from my iPad using Home Brew

 

[depper]

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]

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]

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.

 

[depper]

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

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

 

[progmac]

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]

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]

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.

 

[depper]

Thank you all for the advice and help!

Tim

 

[Cpt_Kirks]

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]

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

 

[depper]

I just assume do the D Rest and then not even have the risk.. Why take a chance

That's kind of my thoughts....I would rather put the extra time in if it helps, even a little, to make my beer better! Error on the side of caution.....