I made a Munich Helles this over a long weekend and I have a question as to when I should do the DA rest (time frame)
I made a 2L starter with two Wyeast 2308 Munich Lager smack packs and let it go on the stir plate for 24 hours. Following that I crashed the starter in the freezer chest at 50 degrees F for about another day and a half. I decanted to wort from the flask and pitched it to my Munich Lager wort which was about 58 degrees and properly aerated.
By this morning I saw low krausen, so it appears that fermentation is underway. I am using a 30L speidel fermenter so it is very difficult to judge how much krausen I have.
Now onto my question, if I let it go for say three weeks then raise the temp to 60-65 for a DA rest, would that be too late? I know the most accurate way would be to take a gravity reading, but I really do not want to run the risk of contamination being that this type of fermenter has a rather large top and may let some funk in and the less time I spending opening and closing it up will make me feel much better.
So if I am not way off base, could I let it sit at 50 degrees F for about three weeks, raise the temp for a DA rest for about another 4 days, rack to a carboy, and drop to lagering temp and let it sit another 6-8 weeks?
I have read so much conflicting info that my head may explode.