I have just racked off a pilsner into secondary and leaving for a diactyl rest at room temp for 3 days then kegging and into the fridge at 2 degrees for about 4 weeks. Do you think the ambient temp at the no is too high?, anything else I should consider?, it's my first light style so wanna cover all bases
Quote from: auralabuse on June 22, 2015, 03:09:32 PM
I have just racked off a pilsner into secondary and leaving for a diactyl rest at room temp for 3 days then kegging and into the fridge at 2 degrees for about 4 weeks. Do you think the ambient temp at the no is too high?, anything else I should consider?, it's my first light style so wanna cover all bases
What is your ambient temp?
I always did my d-rest at 16/16.5... Using 34/70, I since was advised to d-rest at 16.6 then up the temp to 18.8 till done. Just transferred to secondary for lagering, after that schedule, and it is already a clean tasting lager...
It's out in a shed but with this weather I'm probably around 20. At the moment I only have temp control on a freezer with kegs in it so can't bring that up to 16. Gonna build a cooling jacket though to try have better temp control during the rest
Diacetyl rest 2 days at 16 and then back to fermentation temp and then crash cool or if you have capability down to 2 degrees over a month
I have the capability to do the 2° over a month alright but not the 16 at the no, I'm at the mercy of the weather. Do you think I will get off flavours from that?
What temp was it at when you racked? It'll take awhile to rise in temp anyway
It was around 10°
I'd let it go up hit your 20 or whatever your ambient is, hold for 24 and start to tank. If it's only 16, then your good with 48 hour soak
Ok, thanks for that :)
I'd agree that ambient temp is ok, assuming that the majority of the fermentation is over. -If you're within 3 gravity points (0.003) of your estimated FG then by all means let it ramp up.
3 days might not be enough, depending upon the strain, though.
Do a Diacetyl Force Test at the end of the 3 days before you start chilling back down. (Pull a small sample of beer warm it up in a sink of hot water to 30C splash the sample around a bit to get some oxygen in there and leave it hot for 10 minutes then chill it back down in a sink of cold water / the fridge -to a temp where it's not gross to sample a bit) and pay attention for that diacetyl taste and mouth slickness.) -If you can't detect the diacetyl, you're good and can safely chill it back down again.
Adam
Damn, it's kegged and lagering now. I like that suggestion though, will do that next time