Diacetyl
- far9410
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Diacetyl
Hi, this has been asked before I know, brewing lager next week, using 34/70 yeast, thinking ferment at 13c for about 5 days, then raise to 20 c for 3 days, then rack to secondary at 13c for as long as it takes, what do you think?
no palate, no patience.
Drinking - of course
Drinking - of course
Re: Diacetyl
I've only brewed one lager (Bock) but I did the Diacetyl rest at the end of the fermentation. I left it in Primary for the duration of the ferment and had no problem with off flavours.far9410 wrote:Hi, this has been asked before I know, brewing lager next week, using 34/70 yeast, thinking ferment at 13c for about 5 days, then raise to 20 c for 3 days, then rack to secondary at 13c for as long as it takes, what do you think?
Re: Diacetyl
The D rest should be done whilst the yeast is still active so between 50-75% attenuation. Your timings seen about right but you should work on attenuation rather than set timings as each yeast strain is obviously different.
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- Steady Drinker
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Re: Diacetyl
After the Diacetal rest, cool down to approx 2-5'C and lager at that temperature.then rack to secondary at 13c for as long as it takes
This is a very good read on lagering...........
http://brulosophy.com/methods/lager-method/
Barry.
The Dengie