Hey, sorry, I'm not here that often so I missed this.
I ferment in corny kegs, under pressure (up to about 36 psi with lager), and purge the DH and serving kegs with fermentation gas.
Typically I purge the serving keg with the first half of fermentation, then add the DH charge to the DH keg...
Slaps = rips = rules.
I did a 4-gallon batch with around 130g total DH, so around 4.6 oz. I DH'd for about 3 days at 55F. I've been slowly dialing back the DH length, generally speaking.
Personally I'd do about 45mins @ 145 and then 20 each at 154 and 162, but it depends on how patient you want to be.
The alpha rest at 162 does a lot to build dextrins and promote lacing/head retention.
Forgot to say I made this last fall and it was fantastic.
Highly recommend doing an alpha rest (at least 20 minutes at 162F) and pressure ferm for a nice pillowy head.
Sorry, just coming back to this!
On the nose I get mostly lemony/orangey citrus with some green/vegetal and some red berry.
On the palate it's surprisingly malt-forward (probably the Vienna, which I might drop next time in favor of 5%ish carahell or C10, or just a 60/40 pils/2-row bill). When...
I honestly haven't had issues with diacetyl even fermenting at 50 with lagers and no d-rest. I think the key is having enough healthy yeast and giving them the time to do the work. ALDC would certainly help if you want to move faster, though.
Meanwhile, here's a different take on kinda the same idea: a hoppy American pils w/ Citra and Idaho Gem:
Grain:
93% Best Pils
7% Weyermann Munich I
Hops:
Idaho Gem @ 60 (28 IBU)
Citra & Idaho Gem at WP (3.5 IBU each)
Big starter of 34/70. Fermented at 52 throughout, under 25 PSI start to...