Leave at fermentation temp or diacetyl rest temp...

[stripeyjoe]

Hi all,
My latest batch is being a bit slow to ferment out and I won't have enough time to do a rest, reduce the temp, dry hop for a few days and chill/rack before I go on holiday for a week on Sunday.
Would it be better to leave at fermentation temp (18) or raise it to the rest temp (23) for the week I'm away? I've got a wifi ink bird so can change the temp to 15 a day or so before I come back so it's ready to dry hop.
My gut feeling is to leave it the rest of this week at 18 and raise it to 23 over the weekend.

 

[Alan_Reginato]

It's a clean beer? Or something else?
Anyway, If you wanna do it, just do it.
But I rode somewhere, maybe "how to brew", that's only really needed in certain cases.

Check out this link:
https://brulosophy.com/2019/10/14/the-impact-a-diacetyl-rest-has-on-british-ale-exbeeriment-results/
No perceptive difference found there.

 

[stripeyjoe]

It's a clean beer?

It's relatively clean, a west coast IPA.
Just read the article, interesting!

 

[RoomWithABrew]

You could just throw the hops in at 18 and then leave it for the week at that temp or even let it cool a bit. The diacetyl if present just goes quicker if warmer, you have time on your side. If after the time interval for hops you could then cool it down.

 

[stripeyjoe]

I was going to do the dry hop when I get back, don't want to leave them in for the whole week. I think I'll leave it at 18, raise it to 23 Mon or Tues and bring it down to 15 or so at the weekend so I can dry hop on the Sunday when I get back. It's still not quite finished fermenting out, seems to be a lot slower than usual, I'll go and give it a little shake!