D-Rest After Lagering?

[PGEduardo]

So I brewed a Does XX Special Lager clone at 55F for 3 weeks, followed by 6 weeks so far in secondary (keg) at 40F. I tasted when I transferred and didn't think I needed a diacetyl rest, but now I just pulled a pint and it's very oily in the mouth.

Would pulling the keg for a few days accomplish anything? I harvested yeast so I could add some back if necessary. Will I need to re-lager for an extended amount of time?

 

[PGEduardo]

Well I went ahead and pulled it out. I'll probably add some yeast cake just to make certain...

 

[harebearva]

The time to do a D-rest is when you're almost at the end of primary fermentation, while it's still on the yeast cake. Raise it up to ale ferm temps and let it go for a couple of days before cold conditioning. You need the yeast cake to do the work. Having said that, if you pitched at or below your target fermentation temp, you probably didn't need a D-rest anyway.

 

[PGEduardo]

Thanks, but I do know the general order of operations for a d rest. The problem is that I missed the optimal window...