Questions for the lager brewers.
I've got two beers in the ferment fridge right now at 11 degrees. The first one, a bock using WY2487 Hella Bock (which recommends a diacetyl rest) has been in the fridge for 11 days and is ready for the increase in temp. The second one is a Boh Pils using WY2000 Budvar and has only been fermenting for 3 days but was a big solid pitch and is well underway.
My understanding of the diacetyl rest is that you only need to increase by a couple of degrees for a day or two for it to be effective. This would take it up to 13 degrees which is the upper limit specified for both yeasts by the manufacturer.
The first question is whether bringing the temp up to 13 degrees for the bock would have any significant effect on the pils in it's earlier fermenting stage? The second question is would the bock need to go straight to lagering temps after the diacetyl rest or would it be ok to bring the temp back down to 11 degrees and wait for the pils to ferment out?
The current plan is to wait out the ferment on the pils, cold crash both for a few days, transfer to keg for lagering.
Cheers,
Steve.
I've got two beers in the ferment fridge right now at 11 degrees. The first one, a bock using WY2487 Hella Bock (which recommends a diacetyl rest) has been in the fridge for 11 days and is ready for the increase in temp. The second one is a Boh Pils using WY2000 Budvar and has only been fermenting for 3 days but was a big solid pitch and is well underway.
My understanding of the diacetyl rest is that you only need to increase by a couple of degrees for a day or two for it to be effective. This would take it up to 13 degrees which is the upper limit specified for both yeasts by the manufacturer.
The first question is whether bringing the temp up to 13 degrees for the bock would have any significant effect on the pils in it's earlier fermenting stage? The second question is would the bock need to go straight to lagering temps after the diacetyl rest or would it be ok to bring the temp back down to 11 degrees and wait for the pils to ferment out?
The current plan is to wait out the ferment on the pils, cold crash both for a few days, transfer to keg for lagering.
Cheers,
Steve.