Sat Sep 06, 2008 4:18 pm
+1, what he said.
The unofficial rule of thumb is to do the diacetyl rest when fermentation is about 2/3 done. So, if you have a beer at an OG of 1.050 that you expect to finish at 1.013, you'd want to do the diacetyl rest when the gravity reaches (50-13)/3 + 13 = 25 gravity points = 1.025. Make sense? Otherwise, if you don't want to dick around with math or taking gravity readings (I don't always), just give it about 8-10 days fermentation, then raise it up to about 60 F for about 3 days, by then your fermentation might be done, or if not, you can bring 'er back down to the 50s again to finish up before lagering. It may look like rocket science but it really doesn't need to be. You can wing it and it'll turn out fine.
Dave
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)