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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through February 06, 2005 * D-Rest Time? < Previous Next >

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George Schmidt
Intermediate Member
Username: Gschmidt

Post Number: 374
Registered: 08-2004
Posted on Monday, January 31, 2005 - 03:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sorry in advance for what I'm sure will be a redundant question.

Brewed a CAP w/ OG 1.042. Big starter of Wy2007 and fermented at 50F for 10 days. By then it had basically stopped bubbling and dropped to 1.011. I figured I'd missed the D-rest but there wasn't any noticable taste of diacetyl. I thought, what the heck, and warmed it up anyway. It's been 3 days at 61F now and it's again bubbling about once every 90 seconds. I'm concerned because I don't want it to drop a heck of a lot farther than 1.010. What should I do? Thanks for the hand-holding through this first lager.
Be wary of strong drink. It can make you shoot at tax collectors -- and miss. ~~Robert A. Heinlein: The Notebooks of Lazarus Long
 

davidw
Advanced Member
Username: Davidw

Post Number: 828
Registered: 03-2001
Posted on Monday, January 31, 2005 - 04:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If it's been @ 61 degrees F for three days that is more than adequate for a D-rest. Especially if you didn't detect any diacetyl prior to warming it up.

(Message edited by davidw on January 31, 2005)
 

q-ceps
Junior Member
Username: Qceps

Post Number: 89
Registered: 11-2004
Posted on Monday, January 31, 2005 - 04:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The bubbling may be coming from the CO2 which is less soluble at higher temps.

Diacetyl will be reduced as long as you keep beer in contact with a good amount of yeast at the right temp.

As far as low terminal gravity is concerned, there is nothing you can do there by "stopping" fermentation when convennient - it is pre-determined by the fermentable sugar profile in your wort and will go through to completion (unless micro-filtered) sooner or later. Later is more dangerous, because it can lead to overcarbonation and exploding bottles.
 

J. Steinhauer
Intermediate Member
Username: Jstein6870

Post Number: 426
Registered: 03-2002
Posted on Monday, January 31, 2005 - 04:47 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I favor CO2 degassing.
 

George Schmidt
Intermediate Member
Username: Gschmidt

Post Number: 375
Registered: 08-2004
Posted on Monday, January 31, 2005 - 05:21 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks, Guys! Sounds like I'll be okay to start lagering that puppy tonight. I've got other plans for that yeast. :-)
Be wary of strong drink. It can make you shoot at tax collectors -- and miss. ~~Robert A. Heinlein: The Notebooks of Lazarus Long