Beer Forum

Could someone explain this to me? I keep seeing people talk about it but I'm not sure exactly what the method is. Thanks.

Very simple. Control ferment temp at normal Lager temps for the first 36-48 hrs (ish) then proceed with ramping temp up 2 degrees F or so at a time. Continue to do this based on level of visible fermentation or gravity readings if you are taking them. Overall the general idea after the first 36-48 hrs is to keep a steady rising temperature every other day (untll you hit the mid 50s). This allows the fermentation to finish out more efficiently and provides a diacetyl rest at the same time. Of course there are lots of variables and it depends if you have more specific questions.

Hope this helps

Thanks.

AsthmaticBowl wrote:Very simple. Control ferment temp at normal Lager temps for the first 36-48 hrs (ish) then proceed with ramping temp up 2 degrees F or so at a time. Continue to do this based on level of visible fermentation or gravity readings if you are taking them. Overall the general idea after the first 36-48 hrs is to keep a steady rising temperature every other day (untll you hit the mid 50s). This allows the fermentation to finish out more efficiently and provides a diacetyl rest at the same time. Of course there are lots of variables and it depends if you have more specific questions.

Hope this helps

Yep.