16 replies to this topic

[ThroatwobblerMangrove]

My munich dunkel has been in primary for over 1.5 weeks (2308 yeast). The airlock has been inactive as of late and there doesn't seem to be any significant positive pressure in it. Good time for a d-rest?

[ncbeerbrewer]

The rule of thumb with the d rest is if you are 2/3 of the way to your final gravity then you can raise the temp for your d rest. I would not trust the airlock, take a gravity reading and see how close you are to your FG and if the rule applies start to warm it up. 60-65 degrees for about 48 hours should be sufficient.

[MtnBrewer]

I think it's better to do it when the yeast are still active but perhaps this is a case of better late than never. The yeast may get more active as it warms up.

[Slainte]

Do you even need one? I would taste the beer and take an FG reading.

[MtnBrewer]

Do you even need one? I would taste the beer and take an FG reading.

I started to say the same thing but then I realized that I always do one whether I need to or not. I think if nothing else it helps scrub the last point or two off the FG.

[Slainte]

All I know is the butter bomb I made this year I skipped the higher temp rest and I DID NOT taste the diecetyl at all in the samples at first. Only when I packaged the beer did it come thru....noticable isn't the word for it...undrinkable pretty much fits.

It could've formed during transfer.

I think if nothing else it helps scrub the last point or two off the FG.

Yeah, good point too. Although if it has been fermenting 1.5 weeks, it could be done at this point.

[ThroatwobblerMangrove]

It could've formed during transfer.Yeah, good point too. Although if it has been fermenting 1.5 weeks, it could be done at this point.

some people do the d-rest after fermentation is done. I'd rather not taking a gravity reading as that means exposing the beer to extra oxygen.this yeast is notorious for throwing the d that I'd like to rest out

[MtnBrewer]

some people do the d-rest after fermentation is done.

My logic is that if you want the yeast to do something for you, it seems reasonable to try to get them to do it while they're still active.

[ThroatwobblerMangrove]

My logic is that if you want the yeast to do something for you, it seems reasonable to try to get them to do it while they're still active.

it makes sense but doing this at the right time is the tricky part. is it relatively safe to take a hydro reading?

[ncbeerbrewer]

it makes sense but doing this at the right time is the tricky part. is it relatively safe to take a hydro reading?

Yes its safe to take hydro readings. Do you have a wine thief? If you have that all you need to do is clean it open the airlock take your sample and close it back up. I do it all the time for several years never had a batch go bad. The thiefs are cheap too.My link

[ThroatwobblerMangrove]

Yes its safe to take hydro readings. Do you have a wine thief? If you have that all you need to do is clean it open the airlock take your sample and close it back up. I do it all the time for several years never had a batch go bad. The thiefs are cheap too.My link

I have a turkey baster

[Stout_fan]

I wonder if you could take a butter bomb and add some high gravity sterile wort made from XLDME and reintroduce fermentation at a higher temp and scrub the stuff out?

[Thirsty]

I wonder if you could take a butter bomb and add some high gravity sterile wort made from XLDME and reintroduce fermentation at a higher temp and scrub the stuff out?

This is basically krausening, which is usually a technique for carbonating, but the side effect is a diacetyl consumer.

[ThroatwobblerMangrove]

gravity is close to final but not quite so I brought the fermenter upstairs - sample didn't taste particularly buttery or anything...

[ThroatwobblerMangrove]

gravity is close to final but not quite so I brought the fermenter upstairs - sample didn't taste particularly buttery or anything...

saw a couple of bubbles this morning wohoo!