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Diacytel Rest question

Good day-

Doing about my 5th or 6th lager in my HB career and am curious about the d. rest. I'm doing a relatively light one with wyeast labs munich lager yeast. I did primary for 10 days at 50, then transferred to

2ndary and dropped to 38 (achieved by dropping 2 degrees per day). I've read that if you gently drop the temp, this is 'easy' on the lager yeast and there's no diacytal formed. This recipe instructions call for 2 days at room temp after 2ndary before I move to keg to condition for 5 weeks at 33 degrees. I've also seen where some microbrew joints do the rest between primary and 2ndary. My big question is: doesn't bumping the temp up 'wake up' the yeast so it starts fermenting again?

Any input anyone has would be appreciated. I still have a couple weeks in the 2ndary, but want to see what any gurus out there have to say on the subject. Thanks so much in advance...jeff

Reply to
jahammel68
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Hmmm.... a lot in that paragraph... but, in short, you want to do the D rest while there are still plenty of active yeast (ie., none have gone "to sleep" yet). That is usually around day 7 - 10 of primary. Some folks measure the gravity and shoot for a certain percentage of final gravity to indicate when to D rest. You NEED active yeast to consume the diacetyl!

In short, do the D rest near the end of primary while there is still some fermenting left to go. Then go to secondary, drop temp, lager... (It looks like your instructions are in error).

Finally, at the end of your secondary, if you don't taste any diaceytl, then don't worry about the rest at all!

Reply to
Derric

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