JoePolvino
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- Joined
- Feb 12, 2008
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I've read a bit on d-rests and the general school of thought is to warm the beer from 50-ish to almost 70 when fermentation is about 2/3 or 3/4 of the way complete, then transfer and gradually lower the temps about 5 degrees a day until you get around 32-ish. Then lager here for a month or two.
(You'll notice there is a lot of general terms, but that's how brewing is.)
I followed this a couple times and was not very satisfied with the outcome. It tasted as if there was a little too much residual sweetness despite a very clean grain bill. The taste may have been the yeast, but I used a liter starter and pitched at 50F.
So I'm not sure what the culprit is, but I want to focus on the d-rest. Would a good practice be to simply ferment at 50F for a full month, transfer, and then slowly lower temps to lager around 32F for another couple months?
My ales usually ferment on the cool side for 4 weeks in primary and then go straight to keg, and turn out great, so I'm not afraid of long primaries.
Thanks.
(You'll notice there is a lot of general terms, but that's how brewing is.)
I followed this a couple times and was not very satisfied with the outcome. It tasted as if there was a little too much residual sweetness despite a very clean grain bill. The taste may have been the yeast, but I used a liter starter and pitched at 50F.
So I'm not sure what the culprit is, but I want to focus on the d-rest. Would a good practice be to simply ferment at 50F for a full month, transfer, and then slowly lower temps to lager around 32F for another couple months?
My ales usually ferment on the cool side for 4 weeks in primary and then go straight to keg, and turn out great, so I'm not afraid of long primaries.
Thanks.