lager: diacetyl rest after freezing

[DrGarbonzo]

Hey,

I’m two weeks into fermentation and set my temp to start increasing from 45 to get into diacetyl rest temps but the next day it was down to 33! I think i messed up the controller settings. anyhow, should i go back up to 65 for the rest? or just stay at 33 for lagering and see what happens? airlock still has a slow bubble so it’s not stalled.

 

[GoeHaarden]

If you pitch a large/healthy amount of yeast you don't necessarily need to do a d-rest, and a lot of people on here have good results without doing a d-rest...

You could always take a sample and see what it taste like to help make your decision. If it taste like butter or leaves a slick feeling on your tongue then I would probably try to do a d-rest. If you do not detect these then keep lagering it.

Cheers!

 

[GoeHaarden]

airlock still has a slow bubble so it’s not stalled.

Just saw this ^ but did you reach your expected FG or close before you changed the temp? If not, then you should warm it back up and give the fermentor a shake to try to help if finish. Especially if you're planning on bottling it...

 

[DrGarbonzo]

I plan to keg it but I’ve decided to warm it up and then lager for a few weeks. I’m not in a rush and it seems like if the yeast are strong enough they’ll let me do that without throwing any off-flavors.

 

[DrGarbonzo]

also definitely not done. apparent attenuation is only 62%

 

[dmtaylor]

Just warm it up into the 60s F now for a D rest and eliminate any worries, AND get it to attenuate all the way, two birds with one stone. Cheers.