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Date: 03 Dec 2006 23:40:06
From: JL
Subject: 2124 diacetyl rest
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For 2124, Wyeast's website recommends a diacetyl rest at 58 F after
fermentation. Is this supposed to be after PRIMARY fermentation?
Would there be any benefit to a diacetyl rest after fermentation was
completed (and the beer is no longer sitting on the yeast cake from the
primary)?
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Date: 03 Dec 2006 22:43:26
From: JS
Subject: Re: 2124 diacetyl rest
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On Sun, 03 Dec 2006 23:40:06 GMT, "JL"
<jlewis80@ixsnayspamsay.columbus.rr.com > wrote:
>
>For 2124, Wyeast's website recommends a diacetyl rest at 58 F after
>fermentation. Is this supposed to be after PRIMARY fermentation?
>
>Would there be any benefit to a diacetyl rest after fermentation was
>completed (and the beer is no longer sitting on the yeast cake from the
>primary)?
>
>
>
>
From info I've gleaned in this group, it seems best to do the DR when
primary is almost, but not quite, complete. This ensures plenty to
yeast to eat the Diacetyl. Waiting until 2ndary will not give you the
desired results, from my understanding.
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Date: 04 Dec 2006 19:00:23
From: Derric
Subject: Re: 2124 diacetyl rest
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> Would there be any benefit to a diacetyl rest after fermentation was
> completed (and the beer is no longer sitting on the yeast cake from the
> primary)?
Benefit? Yes. Tho' perhaps not as much (or as fast) as with a full
yeast cake. The yeast break down the diaceytl, so the more, the better.
Without a full yeast cake, you may have to wait longer.
Also, if you don't taste diaceytl, you probably don't need the rest
anyway. (Note that some people can't taste it even if it is present).
Derric
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