Diacetyl rest for coolly fermented ale?

Discussion in 'Homebrewing' started by InVinoVeritas, Jan 12, 2015.

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  1. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    I've got a hefe fermenting at 62 F (this is internal temp via probe). Still had a health krausen when I checked a few days ago, but could have dropped since checking; 9 days into fermentation as of today. Do you guess bump a few degrees F for a couple days on your coolly fermented ales and then return?
     
    #1 InVinoVeritas, Jan 12, 2015
  2. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    That's exactly how I do it.

    . . . and of course rte5 :wink:​
     
    #2 PortLargo, Jan 12, 2015
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  3. InVinoVeritas

    InVinoVeritas Initiate (0) Apr 16, 2012 Wisconsin

    Thanks @PortLargo. When do you bump temp up? High krausen? Once the krausen has dropped?
     
    #3 InVinoVeritas, Jan 12, 2015
  4. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    Closer to the krausen dropping. After about 5 days I bump up the temp about 1°/day for a couple of days. Let this rest for about two days then drop back down the same way. For ale temps it may be possible to get away with little to no increase. My thoughts are it can not hurt and may help. For lagers I try and do a rise to the mid 60s with about 4-5 points left before FG . . . the idea is to perk up the yeast before they settle in for a snooze. Here I'm taking grav samples trying to hit my marks. Haven't been ding'ed yet for diacetyl in comps (touch wood).

    From the authors of Yeast, initially pitching healthy yeast is a major key. Just like you are considering, they recommend leaving the beer (ale) on the yeast several days after FG is reached and not cooling during this time. If the fermentation has been sluggish the bump in temp becomes more of a necessity.
     
    #4 PortLargo, Jan 13, 2015
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