Wyeast 1968?
Posted: Sun Oct 25, 2015 2:01 pm
by Kenthebrewer888
Hello I read that yeast need a diacetly rest. My ? is how would one do a D-rest for an ale yeast? Do you just let it ferment for a week an then raise the temp an hold it there for 2 to 3 days ?
Re: Wyeast 1968?
Posted: Sun Oct 25, 2015 2:50 pm
by BDawg
(No need to post the same question multiple times).
Yes, exactly. Start it low, then let it warm up toward the end of fermentation.
Re: Wyeast 1968?
Posted: Sun Oct 25, 2015 2:56 pm
by NateBrews
Hi Kent,
I use this yeast all the time, and I always raise the temp up 4 degrees or so once the krausen starts to drop a little. I usually ferment it at 64 and then bring it up to 68 to finish out. I've always had nice clean ferments with it (in fact, I just got 1st place with it using that profile in a competition).
Good luck,
-Nate
Re: Wyeast 1968?
Posted: Mon Oct 26, 2015 7:02 am
by Ozwald
BDawg wrote:(No need to post the same question multiple times).
I thought that's how you got the good answers around here.