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So, this Kentucky Common is pretty much done fermenting. I had a good five days of bubbling, but that's over and done, krausen has fallen, things are clearing.
I fermented between 59 F and 61 F (depending on how recent the ice bottle swap was); it has now spent close to 48 hours at 64-65 F (ambient basement temp).
I'm thinking another day, maybe two to serve as a d-rest, then cold crash, gelatin, and keg. I'm not thinking that I need much of a "real" d-rest, anyway, fermenting as warm as I have.
Sound like a plan? Has anyone used this strain and noticed a need for a longer d-rest?
Posted 34 days ago.
I d-rest every beer I make. Ferment temp isn't so much correlated with diacetyl production, it's more about high flocculation and therefore the yeast being prone to drop early without cleaning up diacetyl.
Posted 34 days ago.
Well, I'm doing a d-rest now, yes? The question was more of "will 3-4 days @ 65 F be enough of a d-rest?", not "should I do one?"
Posted 34 days ago.
Yeah, you're fine.
Posted 34 days ago.
Oh, I see. I thought you meant that you had bumped ferment temp up and now it was starting to finish and should you bump it again. If that's the case, then I would bump it again, but if you bumped it up as krausen had almost fallen and it's totally fallen now, you should be good.
Posted 34 days ago.
Yeah, when it started to get slow and krausen was beginning to fall, I let it free rise to ambient basement temp if ~65 F. I was using ice bottles in my SOAFC to keep the fermenting temp between 59 F and 61 F. It has stayed at the warmer ambient temp since, and visible activity has ceased (krasuen is gone, airlock has gone silent).
Posted 34 days ago.
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