American Cream Ale

[mexican]

Hi all,

I've got an American Cream Ale sitting outside in the shed that I need some advice about. It's fermented out and is sitting in the shed at a pretty stable 3-4C for a week so far. I plan on leaving it there for another week or so to drop out any remaining gunk before kegging it.

Should I bring it back up to 17-18C for a DMS rest in a week before kegging or forget about the DMS rest ?

Will it make much of a difference ?

Thanks,

mexican

[WichitaBrewer]

Mexican,

If it's only another week (I presume that means 2 weeks total in primary), I personally wouldn't worry about the DMS rest. If it becomes the "or so" though, you might want the DMS rest just in case since you're sitting on the yeast cake in primary. If you're worrying about clarity, I would either rack to secondary if you're near to or at your FG or crash your fermenter to about freezing or slightly above to get the yeast out of the beer for bottling.

WichitaBrewer

[BDogD]

Do you mean diacetyl rest rather than DMS? DMS you can't do anything about AFAIK.

[mexican]

Do you mean diacetyl rest rather than DMS? DMS you can't do anything about AFAIK.

Yep, thats what I mean. Always get them mixed up

I've racked tto secondary and there is a little yeast cake sitting in the bottom of the fermenter so I think I might just crash it down to drop anything else out before kegging.

We'll see what happens. Interesting expriment anyway.

mexican

[WichitaBrewer]

My bad. You're right, we can help the diacetal, but not DMS. Sorry bout that.

WichitaBrewer