When to rest?
Posted: Thu Dec 13, 2007 6:55 am
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Posted: Thu Dec 13, 2007 8:59 am
Hey Sheen,
I would start creeping the temp up at 50% attenuation. So if your 1.060 is going to end at 1.016 (74% apparent attenuation) then at around 1.031 I would let that temp rise up to the 60s for the rest of fermentation.
When you hit your FG then crash it to 34.
Cheers,
Push E.
I would start creeping the temp up at 50% attenuation. So if your 1.060 is going to end at 1.016 (74% apparent attenuation) then at around 1.031 I would let that temp rise up to the 60s for the rest of fermentation.
When you hit your FG then crash it to 34.
Cheers,
Push E.
Posted: Thu Dec 13, 2007 3:56 pm
Devil's advocate here. Have you made this recipe before or have experience with this yeast? Did you use enough yeast to pitch? To quote the pope (sorry Jamil, little p, the guy in Rome gets the capital P), if you pitch enough yeast, you don't need a diacetyl rest.
Posted: Thu Dec 13, 2007 4:11 pm
Ooooooh! Umbah! I smell a debate a brewin'!Posted: Thu Dec 13, 2007 4:30 pm
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