This is my first attempt at a lager (bopils), I do not have a fridge to use so I'm going with S189 yeast and have managed to keep it steady around 15 C, I have it sitting in a short rubber maid full of water to keep it steadier. I'm hoping to be able to drop it to 9 C with a combo of a wet towl wrapped around/fan to help evap, and two Lt bottles of ice.
The S189 is supposed to do fine at these temps, but I'm wondering if a diacetyl rest is a good idea given that I'm around the temp you would generally rest at...
diacetyl rest
Re: diacetyl rest
I've not used this yeast, but from what I've read it seems to be a particularly clean yeast, even at relatively higher temperatures.
There are reports on AHB where some have used it at up to 20ºC (not recommended) and achieved clean flavours.
A diacetyl rest is not necessarily needed, but it won't do any harm. I did a diacetyl rest with my last BoPils after a 2 week fermentation (admittedly with WY2001, cold pitched and cold fermented) even though I didn't think it really needed it.
There are reports on AHB where some have used it at up to 20ºC (not recommended) and achieved clean flavours.
A diacetyl rest is not necessarily needed, but it won't do any harm. I did a diacetyl rest with my last BoPils after a 2 week fermentation (admittedly with WY2001, cold pitched and cold fermented) even though I didn't think it really needed it.
Re: diacetyl rest
I pitched at 17 C, so there isn't much of a change there... but if it won't hurt it I'd try resting it.
Any guess at what temp I should raise it to? My understanding is that you would normally rest it at around 15 C, which is my fermentation temp.
Also, do you have any tips on when to bring the temp up? I've heard that if you wait til the krousen has fallen back in its time to rack and you've missed your chance for the diacetyl rest. Are there some signs to watch for? I do have it in glass so I can keep a pretty close watch on it.
Casey
Any guess at what temp I should raise it to? My understanding is that you would normally rest it at around 15 C, which is my fermentation temp.
Also, do you have any tips on when to bring the temp up? I've heard that if you wait til the krousen has fallen back in its time to rack and you've missed your chance for the diacetyl rest. Are there some signs to watch for? I do have it in glass so I can keep a pretty close watch on it.
Casey
Re: diacetyl rest
Around 18ºC is the usual for a diacetyl rest.
Normally you'd do one towards the end of primary fermentation.
When is towards the end of primary fermentation?
That's difficult to answer, and is something you'll only learn with experience in brewing lagers. I still have my training wheels on with lagers, having only just my last batch I consider as a success, after trying 5 or 6 times previously.
I really don't think you need to be overly concerned about it with this yeast. It is a Swiss lager yeast, and the liquid strains of this are known for minimal diacetyl production.
Normally you'd do one towards the end of primary fermentation.
When is towards the end of primary fermentation?
That's difficult to answer, and is something you'll only learn with experience in brewing lagers. I still have my training wheels on with lagers, having only just my last batch I consider as a success, after trying 5 or 6 times previously.
I really don't think you need to be overly concerned about it with this yeast. It is a Swiss lager yeast, and the liquid strains of this are known for minimal diacetyl production.
Re: diacetyl rest
Thanks Warra. I'll keep a close eye with "towards the end of Primary fermentation" in mind. I guess its good that there isn't a set formula to follow... brewing would get boring in a hurry. Can be overwhelming as you start up though... the more you learn the less you seem to know 