We've used 833 for years (currently have an 833 Ofest kegged up, and an 833 Dunkel in the primary). We've never done, nor needed a diacetyl rest. If you're having a problem with diacetyl in your lagers, then you're not fermenting them long enough (or not pitching enough yeast, or haven't oxygenated your cooled wort. BTW, we only oxygenate on the first generation fermentation. If we're making another beer style on the lees from a previous fermentation, we don't oxygenate.)

A week at 52F for a first generation fermentation seems a little quick to me (assuming standard 1.048-1.052 OG) for WLP833 (German Bock -- Ayinger). Give it another week or two (depending on actual OG). It'll be fine.

Andrew


On Mon, Jan 27, 2014 at 11:23 AM, Brett Glenna <brettglenna@gmail.com> wrote:
Alexey-

Are you asking if you should raise the temp of your starter for a diacetyl rest? I make my starters at pitching temp and have never done a rest and never suffered poor results. 


On Mon, Jan 27, 2014 at 10:31 AM, Alexey Korovinskiy <alex@akmicrosolutions.com> wrote:

Hello Ladies and Gentlemen.

I am in the process of making a doppelbock and have a quick question.

I am using WLP833 yeast (made a yeast starter and oxygenated for about a minute or so). It is fermenting at 52F for 7 days now.

How would I know when to  increase temp for the diacetyl rest?

I am planning to take it out of freezer and let it sit in my basement (60F ) for about 3 days. (Please suggest if I should be doing something else).

 

Thank you.

 

--
Alexey Korovinskiy



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