when do you like to do a diacetyl rest?

[fluketamer]

i used to do a DAR at day 10 but since i got my wifi hydrometer im thinking i can hone it into around 75 percent attenuation both of which i have seen reccomended. when do you brewers like to do your rest if you do one. thanks for any responces.

 

[dmtaylor]

1) Take your OG reading
2) Look at the digits to the right of the decimal (e.g., 1.056 --> 56)
3) Divide by 2 (e.g., 56 / 2 = 28)
4) Put a 1.0 in the front and start the D rest there IF needed or desired (e.g., 1.028)
5) IF you actually detect diacetyl in the aroma or flavor, let it rest longer than the typically recommended X days. Give it at least a couple of WEEKS before chilling, that's how long it actually takes a lot of the time -- don't cold crash, leave it warm until that diacetyl is gone.
6) Package and condition as normal

 

[kurds_2408]

I'm same as OP. I was doing 7 to 10 days but just finished my second batch with the iSpindel and will be going for 75% now.

 

[jerrylotto]

I shoot for five points before final gravity. My tilt curve usually gives me enough of a hint to find this point.

 

[JohnDBrewer]

I do 10-14 days and only go to about 63 for a couple days.

 

[Steveruch]

When I detect diacetyl which in 27 years hasn't happened.

 

[dmtaylor]

When I detect diacetyl which in 27 years hasn't happened.

No one is that lucky. But many cannot sense diacetyl.

 

[Dland]

When fermentation activity has slowed, I do a trub dump and take gravity measurement. When (very) approximately 90% attenuated I rack to kegs and put heat wrap on them if cellar temp dictates. Ramp up and D rest at same time as spund carbonation is taking place. This makes sense, since both D rest and spunding rely on the yeast being still active.

I agree with dmtaylor that d rest can take longer than many people give it. I used to follow advice like; "ramp up to 64F rest 3-5 days, ramp down and crash. But since I started spunding after kegging, and therefore taking pressure readings on kegs, I have come to realize the yeast can take a couple of weeks to fully clean up beer and stop working, even at controlled temp of around 65F.

 

[hilljack13]

I started waiting until activity slows down. For some reason I get different attenuation rates. My last two tests used 1pack of S-189 split between the two. Both were (according to BrewFather) expected to finish ~1.013 and 1.014 but finished 1.014 and 1.018 respectively.

 

[AZ Maverick]

I keep an eye on my Tilt and ramp up when I'm a few points away from finish.
A typical fermentation/temp plot from my Tilt looks something like this: