Di-acetyl Rest

[Isolec82]

Brewing the Bohemian Pilsner from Greg Hughes Book with Wyeast 2124 @ 12c. Its 3 days in with 40%+ attenuation. I now have to go away for a week. It will be day 10 of fermentation before i can raise temp and it may have stopped. Is it then too late to raise temperature, or should i raise and add a small amount of DME to kick start it. Any suggestions gratefully recieved.

 

[BeerCat]

I would raise it now but it does not matter a lot. The Bohemian yeast can be use to ferment warm lagers. If you do raise it at the end you don't need to add any spraymalt. I have upped the temps after 2 weeks with no problem.

 

[Isolec82]

Thanks Beercat. I think i'll leave it and raise at day 10.

 

[MrRook]

I use the dry version of that yeast and have never needed a d-rest.

 

[BeerCat]

I use the dry version of that yeast and have never needed a d-rest.

Is that 34/70? I have a pack to use up.

 

[MrRook]

Is that 34/70? I have a pack to use up.

Yes.

 

[Zephyr259]

I've got a helles on with that yeast, raised to 18c at 50% attenuation as per the brulosophy quick lagering method, so I'd raise it now, but probably won't be too much of an issue to leave it. I've heard that the diacetyl won't be taken up if the yeast is completely done fermenting, but never tested it though.

 

[rank_frank]

My experience of 34/70 is that it ferments hard and fast with no diacetyl at low temperatures so if that pilsner yeast is the same thing day 10 will be too late to do any rest but you won't need one

 

[BeerCat]

Definitely taste the beer before you cold crash to be sure. I have not tasted any diacetyl in mine but i don't rush them. 3 weeks roughly in the fv before i crash.