I'm new to lager, and my basement is a cool 55° F. Horror stories about cold fermentation are making me worry about diacetyl.
I have electric heated blankets and an electric heating pad, but no InkBird or anything like that, so I'm afraid of making my lager too hot if I just let it go all day.
I could bring the carboy to my bedroom, which is about 65° F, but there's too much sunlight. In the closet, you say? I don't have one, as weird as that is. Very old house.
I'm trying to understand if diacetyl rests are an absolute requirement for lager or not, taking into consideration I don't want a diacetyl off-flavor in my beer.
As of this Saturday, this beer will be three weeks old in the primary. I was planning on just dry hopping and kegging after about six weeks. No secondary, no temperature ramp.
I have electric heated blankets and an electric heating pad, but no InkBird or anything like that, so I'm afraid of making my lager too hot if I just let it go all day.
I could bring the carboy to my bedroom, which is about 65° F, but there's too much sunlight. In the closet, you say? I don't have one, as weird as that is. Very old house.
I'm trying to understand if diacetyl rests are an absolute requirement for lager or not, taking into consideration I don't want a diacetyl off-flavor in my beer.
As of this Saturday, this beer will be three weeks old in the primary. I was planning on just dry hopping and kegging after about six weeks. No secondary, no temperature ramp.
- What do you think about that?
- Do people ramp up their temperature only to hasten the process of diacetyl consumption? -and/or-
- Will the yeast ever re-absorb all of the diacetyl if given enough time?