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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * March 30, 2004 * Diectyl rest < Previous Next >

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hbadvocate (63.197.2.90)
Posted on Wednesday, March 17, 2004 - 06:40 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ok, My marzen has been in the fermenter now for around 14-16 days, and had a og of around 1.063-1.068. It is now down to 1.02. Is it time for diectyl rest???
 

Greg Beron (24.126.6.138)
Posted on Wednesday, March 17, 2004 - 06:56 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

For a beer that started out with an OG that high, I'd give it another week in primary first.
 

Peter Roman (66.66.38.70)
Posted on Wednesday, March 17, 2004 - 07:08 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yeah, I agree with Greg. When I was making my Oktoberfest, I was told to ignore the rest. Needless to say this was a bad Idea. The butter taste was only noticable to me; my friends couldn't taste it. I guess the creator is the pickiest ;-)
 

hbadvocate (63.197.2.90)
Posted on Wednesday, March 17, 2004 - 07:23 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I already started(beer up to 60 degrees) should i turn the fridge on quick???
 

hbadvocate (63.197.2.90)
Posted on Wednesday, March 17, 2004 - 07:36 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I already started(beer up to 60 degrees) should i turn the fridge on quick???
 

Vance Barnes (69.15.38.210)
Posted on Wednesday, March 17, 2004 - 03:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The gravity is still too high to rack to secondary but my experiance has been that when you let it warm up to 60 for a couple of days the remaining fermentation finishes at the warmer temp. What is your expected FG anyhow?

The need for a diectyl rest is not so dependent on the style as whether the yeast you use produces it. I always do one just to be on the safe side. I don't "know" of any bad effects from doing it un-necessarily.
 

hbadvocate (63.197.2.90)
Posted on Wednesday, March 17, 2004 - 06:34 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Vance, i thought that this was the point of a diectyl rest. You warm it up so that the yeast are able to absorb the diectyl through finishing the last few points of fermentation. I was hoping for an fg of 1.016-1.018, so it is only 2-4 points away from terminal gravity. Thats why i thought it was the right time for it

Thanks
HBA
 

chumley (65.102.120.129)
Posted on Wednesday, March 17, 2004 - 06:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Since you're so close to terminal gravity, I wouldn't worry about any off flavors developing from fermenting at 60°F at this point. I would let it sit at 60°F for a week or until you reach your targeted FG, which ever comes first, before lagering.
 

Vance Barnes (69.15.38.210)
Posted on Wednesday, March 17, 2004 - 07:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

hba, I've read that also in the explanation of why/how the rest works. For some reason many peope think that you must be at FG before starting the rest. You would probably still get yeast activity if you did it at FG as lager yeast still keep working s..l..o..w..l..y during lagering. Or why else would you bother to lager?
 

GaryP6 (209.209.104.67)
Posted on Wednesday, March 17, 2004 - 09:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The lastest BYO has an article written by White Labs' Chris White which addresses this subject. As I recall, he recommends raising the temperature up to 68F at around 1.020-1.022. It seems like he said to keep it there for around a week too. It all sounded like ballpark information.
 

Wykowski (209.222.26.27)
Posted on Wednesday, March 17, 2004 - 09:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I ussually do what Chumley suggested above
 

Bill Pierce (24.141.129.137)
Posted on Wednesday, March 17, 2004 - 10:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Vance, lager strains go dormant below 40 F. The purpose of lagering is to allow the beer to age, clear and condition, not continue fermentation.
 

hbadvocate (63.197.2.90)
Posted on Wednesday, March 17, 2004 - 11:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

So now the beer is at 62 degrees, been here for about 24 hours. When should i start lagering, and what is the general consensus on what temp to let the diectyl rest reach???

Gary,
He said a week, that seems like a LONG diectyl rest

Thanks
HBA
 

Dave Witt (172.140.202.95)
Posted on Thursday, March 18, 2004 - 12:08 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

HBA,

Let it sit for another day and then rack and lager it. I've never had a beer that definitely needed a diacetyl rest, but I always did one anyway. But I've always used yeasts that don't produce much diacetyl (except 2278, which I've never detected it in). Note: I may not be real sensitive to diacetyl, although a guy brought in a sample of his HB to our club meeting one time, and you could smell it a mile away.
 

GaryP6 (67.126.235.214)
Posted on Thursday, March 18, 2004 - 03:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

hba,
I agree a week seems like a long time, I think the usual advice is 2-3 days in the lower 60's. I suppose it depends on the yeast strain.
Good luck!

GP
 

GaryP6 (67.126.235.214)
Posted on Thursday, March 18, 2004 - 03:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

hba,
I agree a week seems like a long time, I think the usual advice is 2-3 days in the lower 60's. I suppose it depends on the yeast strain.
Good luck!

GP
 

Greg Beron (66.47.129.204)
Posted on Thursday, March 18, 2004 - 06:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

2-3 days is what I usually do, unless the yeast really kicks up. Then I let it go until the krausen falls again before I start lagering.
 

Vance Barnes (69.15.38.210)
Posted on Thursday, March 18, 2004 - 07:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill said, lager strains go dormant below 40 F

I know they cease to ferment sugars to alcohols but aren't there other reactions that do continue below 40? Sulfer compounds removed? If I had time to search the hbd I'm sure I'd find something on this by -S. Leaving for the beach @4 :>)
 

Bill Pierce (24.141.129.137)
Posted on Thursday, March 18, 2004 - 08:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I didn't say there are no changes to the beer during lagering, only that they aren't really related to yeast (apart from the fact that a majority of the yeast in suspension settles out).
 

Ted Enright (68.74.176.19)
Posted on Saturday, March 20, 2004 - 03:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A week does sound like a long time, however, Noonans book, " New Brewing Lager Beer" confirms that info. He says to raise the temp above 52ºF for 2 - 7 days for a diacetyl rest.

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