Hello Everyone,
I have a question about when to start a diacetyl rest. Eleven days ago I brewed a Maibock with White Labs 833. Brew day went well and I pitched a big yeast starter at 50* that took off quickly and has since settled down. The carboy has been sitting at 50* in our basement fridge since brew day and yesterday’s gravity reading showed 1.030, down from 1.065.
My question is: when should I start raising the temperature for a diacetyl rest? I’ve read that the last third of fermentation is considered to be a good time to start raising the temperature – is this idea based on achieving roughly 2/3 of the expected gravity loss due to fermentation? If I expect to get down to roughly 1.016 or so, I think this would mean starting to raise the temperature at about this time.
Any help would be appreciated!