Hi All - I have a question about floculating yeast. I was reading Palmer's book, which suggests decreasing the temperature 2 degrees per day following the diacetyl rest until 10 degrees below fermentation temperature to avoid thermal shock of the yeast. My question is whether this is only applicable if fermentation is completed in the primary or if it is also applicable in the secondary?
My process has been to use a bucket as my primary and keeping the beer in the primary through the diacetyl rest and terminal gravity then racking to a secondary and cold crashing. I know there are pros and cons about secondary or not. I prefer to do the primary in a bucket since it is easy to clean, then move to a secondary to clarify and then kegging / carbing. With that in mind, I see three options, as follows:
1) keep in primary through diacetyl rest, rack to secondary, cold crash, then keg
2) keep in primary through diacetyl rest, decrease temp gradually to 55, rack to secondary, cold crash, then keg
3) keep in primary through diacetyl rest, rack to secondary, decrease temp gradually to 55, cold crash, then keg
I have generally employed option 1 above and have utilized option 2 above once. Not sure I could discern a difference, but didn't have samples from each batch to try side by side. With that said, I like the fact that option 1 doesn't require so much time to decrease the temperature, if it doesn't make a noticeable difference. It would seem that so much yeast has been left behind as you go from the primary to the secondary that thermal shock wouldn't be a concern.
Look forward to hearing your thoughts. Thanks in advance.
My process has been to use a bucket as my primary and keeping the beer in the primary through the diacetyl rest and terminal gravity then racking to a secondary and cold crashing. I know there are pros and cons about secondary or not. I prefer to do the primary in a bucket since it is easy to clean, then move to a secondary to clarify and then kegging / carbing. With that in mind, I see three options, as follows:
1) keep in primary through diacetyl rest, rack to secondary, cold crash, then keg
2) keep in primary through diacetyl rest, decrease temp gradually to 55, rack to secondary, cold crash, then keg
3) keep in primary through diacetyl rest, rack to secondary, decrease temp gradually to 55, cold crash, then keg
I have generally employed option 1 above and have utilized option 2 above once. Not sure I could discern a difference, but didn't have samples from each batch to try side by side. With that said, I like the fact that option 1 doesn't require so much time to decrease the temperature, if it doesn't make a noticeable difference. It would seem that so much yeast has been left behind as you go from the primary to the secondary that thermal shock wouldn't be a concern.
Look forward to hearing your thoughts. Thanks in advance.