I’m in day 4 of my vienna lager fermentation. Holding steady at 51. I pitched a 3L starter with two smack packsn(wyeast 2308-Munich lager), so I’m sure I had at least close to enough yeast. I’ve never done a lager before and I’m not sure how to proceed with this fermentation.
It’s been chugging along steadily, but now I’m noticing it’s throwing some sulfur. The fact that it’s taken 4 days to do this is why I’m asking this question:
Should I warm the fermentation up to 60-ish for the diacetyl rest to clean up now?
I’d planned on 7 days at 51 degrees, warm to 60 to clean up for 3 days, then gradually lower to lagering temps. I’d prefer not to pull samples to check gravity in an effort to determine when to warm up the fermentation.