Re: [mba] lagerng and diacetyl rest

Alexey, What is your gravity at? What are you expecting for the FG from the yeast and recipe you used? Time isn't a good tell of when it's done. Gravity and if the gravity is changing are a better way to check the status of fermentation. Dave On 01/27/2014 10:47 AM, Scott Trenda wrote: What is the recommended primary time for that particular yeast/recipe? I wouldn't take it out of the primary fermentation temp until the primary fermentation is well done, otherwise the higher temps will cause off flavors due to the yeast still actively consuming the wort's sugars. The directly rest can be done at any time after primary fermentation, just be sure to give it a few days at the higher temp ~ Scott On Jan 27, 2014, at 10:31 AM, "Alexey Korovinskiy" < alex(a)akmicrosolutions.com&gt; 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 _______________________________________________ mba mailing list mba(a)thebarn.com http://www.thebarn.com/mailman/listinfo/mba _______________________________________________ mba mailing listmba@thebarn.comhttp://www.thebarn.com/mailman/listinfo/mba _______________________________________________ mba mailing list mba(a)thebarn.com http://www.thebarn.com/mailman/listinfo/mba