Beer Forum

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]

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

I thought you'd never ask...


Mylo

villiam wrote: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

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".

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