Diactyl rest

[auralabuse]

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

[Oh Crap]

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...

[auralabuse]

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

[Leann ull]

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

[auralabuse]

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?

[Oh Crap]

What temp was it at when you racked? It'll take awhile to rise in temp anyway

[auralabuse]

It was around 10°

[Leann ull]

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

[auralabuse]

Ok, thanks for that

[biertourist]

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

[auralabuse]

Damn, it's kegged and lagering now. I like that suggestion though, will do that next time