GIusedtoBe
Well-Known Member
My Maibock has been fermenting at around 49 F for about three weeks and is slowing down considerably but it is still fermenting. There is still a thin layer of Krausen on top of the beer.
Should I go ahead and warm up to 58 F for the diacetyl rest? (Per Wyeast website info on Bavarian Lager yeast 2206)
Thanks,
Al
Should I go ahead and warm up to 58 F for the diacetyl rest? (Per Wyeast website info on Bavarian Lager yeast 2206)
Thanks,
Al