quick question about my lager...

[basilchef]

I am due to receive my better bottle bogo on monday due to sandy. I am 24 hrs into my diacytle rest. I planned on lagering in a secondary. Should i start the lager and transfer on monday or drop back to 49° and wait to lager?

 

[MattHollingsworth]

I am due to receive my better bottle bogo on monday due to sandy. I am 24 hrs into my diacytle rest. I planned on lagering in a secondary. Should i start the lager and transfer on monday or drop back to 49° and wait to lager?

Just leave it at ~60 for your D rest for a few more days, then drop the temp and rack.

 

[basilchef]

Just leave it at ~60 for your D rest for a few more days, then drop the temp and rack.

Sorry a bit confused. D rest longer? And start the lagering AFTER the rack?

 

[worstbrewing]

From my experience, an extended D rest won't hurt anything so long as you do eventually lager it. Infact, a longer D rest could help further clean things up if needed. As always, RDWHAHB

 

[basilchef]

From my experience, an extended D rest won't hurt anything so long as you do eventually lager it. Infact, a longer D rest could help further clean things up if needed. As always, RDWHAHB

Hmmm. Good to know. No additional esters are created? After all i did start the d rest at about 75% so there was fermentation to be had.

 

[dougdecinces]

I usually let my diacetyl rests go three days and I've never had a problem.

 

[MattHollingsworth]

Sorry a bit confused. D rest longer? And start the lagering AFTER the rack?

In my experience, your D rest shouldn't be one day, so yes, leave it alone for a few days. To answer your other question, esters are not being created at this point.

I do 3-4 days D rest, then chill the beer down and rack after chilling it. I chill it first just to get a little bit of the yeast to drop out, then rack it. Then lager at close to freezing.

 

[SteelString_Will]

concur with above. Longer D rest shouldn't hurt, and at 75% attenuated, you should be in the clear. I also will chill the beer down while still in primary then transfer after a day or so, makes for extra bright beer even on Alts and Kolschs.

 

[tre9er]

After initial fermentation has begun and up until say 75% of attenuation (a rather arbitrary number, but let's use it)...that's when temp control is key. After that it's far less important. There aren't as many yeast in suspension, no reproduction is occurring, and there aren't many sugars left to eat anyway. People bottle condition lagers for a month or longer (at room temp, no less) and don't have off-flavors.

D-rest it until you get your BB, then rack and lager.

 

[basilchef]

thanks for the replies everyone. The first lager has not been an easy process. Have had more then a few bumps along the road, but as always I am in good hands on this site and should be only a few short weeks away from... something cold... and LAGERED!

 

[MattHollingsworth]

Depending on what you're making, how strong it is and such, you should lager this for at least four weeks, IMHO. It'll clean up nicely. Then bottle it and proceed as normally.