when to do a D-rest

[villiam]

Hello when is the right time to do a D-rest i keep hearing it's at 2/3 to 3/4 but which one is the right one to go by.[/b][/u]

[ColdBraue]

What beer style are you brewing and what is your fermentation schedule going to look like (length of fermentation, proposed temps, etc.)?

[Mylo]

I thought you'd never ask...


Mylo

[Bugeater]

Hello when is the right time to do a D-rest i keep hearing it's at 2/3 to 3/4 but which one is the right one to go by.[/b][/u]

There is no "right" answer to the question. To start out with, you don't really know what your exact final gravity is going to be. So it is just a guess whichever amount you go with. Somewhere around 2/3 to 3/4 is about as exact as you are going to get. This is because you may have a small variance from batch to batch in fermentation temp, yeast health, gravity, mash temperature, etc. If you are an extract brewer, changing brands of extract will also make a difference in where your FG ends up. If you are brewing a recipe for the first time it is even less certain where the gravity will end.

Just make an educated guess and go from there. I would prefer to err on the side of doing the diacetyl rest too soon than too late.

Wayne
Bugeater Brewing Company

[boobookittyfuk]

can you sense diacetyl in any beer? some people are very sensitive, some are totally blind to it. I ask because, if you can smell/taste it, then you need to do the diacetyl rest. If you think its not there, then you don't need to do it. Doing a diacetyl rest won't hurt. You could just prolong fermentation to get rid of it. Commercial brewers raise the temp to decrease the time that d-rest takes because they are in production mode....where we have the time to just "wait it out".

[Petedadink]

pediococus can also give off diacytl. wich doing a D rest wont help at all