Diacetyl Rest for Kolsch

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Diacetyl Rest for Kolsch

Postby TCochran » Wed Feb 06, 2013 6:19 pm

Does any do one for a Kolsch? Is it necessary? I used White Labs WLP029 & it's fermenting at 64F.
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Re: Diacetyl Rest for Kolsch

Postby siwelwerd » Wed Feb 06, 2013 6:33 pm

TCochran wrote:Is it necessary?


Taste it and see.
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Re: Diacetyl Rest for Kolsch

Postby TCochran » Wed Feb 06, 2013 7:28 pm

siwelwerd wrote:
TCochran wrote:Is it necessary?


Taste it and see.


That would be to easy! :lol:
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Re: Diacetyl Rest for Kolsch

Postby l1chris » Wed Feb 06, 2013 8:12 pm

All of my beers get a d rest of some sort. Even ales! I always raise the temp a bit when I see fermentation slowing down.
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Re: Diacetyl Rest for Kolsch

Postby JoeHPhil » Wed Feb 06, 2013 8:52 pm

I did it for mine, but to be fair it would have to have a lot of d for me to pick it up.

That said, I can't think of a reason not to do it. Low risk, possible reward.
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Re: Diacetyl Rest for Kolsch

Postby siwelwerd » Wed Feb 06, 2013 9:40 pm

l1chris wrote:All of my beers get a d rest of some sort.


All of my beers get tasted :lol:

Seriously though, I always taste my gravity samples. If you have any problems, you can catch them early before you prematurely rack off the yeast.
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Re: Diacetyl Rest for Kolsch

Postby JoeHPhil » Wed Feb 06, 2013 11:07 pm

Rack off the yeast?

Maybe I do not know how to do a d rest, but I thought it was simply allowing the primary to go to a warmer temp before fermentation was complete to allow for the diacetyl to be consumed. I never considered racking it first as I thought I needed the full population of yeast to eat the diacetyl.
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Re: Diacetyl Rest for Kolsch

Postby siwelwerd » Wed Feb 06, 2013 11:29 pm

JoeHPhil wrote:Maybe I do not know how to do a d rest, but I thought it was simply allowing the primary to go to a warmer temp before fermentation was complete to allow for the diacetyl to be consumed. I never considered racking it first as I thought I needed the full population of yeast to eat the diacetyl.


Right, diacetyl is a problem (usually). If you taste it, you need to leave it on the yeast for a few days to clean it up. Racking at that point would be premature. Sorry if I was unclear. My point is you should never rack without tasting, as tasting will let you know if there is still diacetyl, acetaldehyde, etc. in your beer, for which the solution is to leave it on the yeast for a few more days.
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