BeerBorg

The difference in approach is AFTER primary, right? BD is dropping his to lager temps because he can, right?

If you're both fermenting at the same ale temp, the same amount of diacytel would be produced so they would both need a D-rest (in theory).
BD's lagering is basically cold conditioning and helping to drop out the particulates at that point. The lower temps do nothing for diacytel reduction.

Keep in mind that I'm still talking theoretically here. If the ale yeast cleans up after the lager yeast at the temps you are fermenting at, as it has been suggested that it does, then all of my words here are worthless.

FWIW, With S-23 in the 56-59 degree range, I've never had to do a D-rest. It is clean at 2 weeks.

I think you used S-23? But maybe you started bit warmer? Even then I don't think it throws off the D, just makes more ale like flavors.

mashani wrote:FWIW, With S-23 in the 56-69 degree range, I've never had to do a D-rest. It is clean at 2 weeks.

I think you used S-23? But maybe you started bit warmer? Even then I don't think it throws off the D, just makes more ale like flavors.

sorry, I had to today.

Yeah I used 23 and 33. The first week it was kept at 65. The second week I took 2 days to move it down to 59, didn't want to stress the yeast. Though I doubt a 6 degree drop over 12 hrs. would stress it.

jimjohson wrote:

mashani wrote:FWIW, With S-23 in the 56-69 degree range, I've never had to do a D-rest. It is clean at 2 weeks.

I think you used S-23? But maybe you started bit warmer? Even then I don't think it throws off the D, just makes more ale like flavors.

sorry, I had to today.

Yeah I used 23 and 33. The first week it was kept at 65. The second week I took 2 days to move it down to 59, didn't want to stress the yeast. Though I doubt a 6 degree drop over 12 hrs. would stress it.

I meant 56-59 above, but same applies, I think it's probably got no D problems, but maybe a good bit fruity.

I got the priming sugar today I'll be bottling tomorrow night. Chris here's a "heads up" I'm going to be carbing @ 2.7 the top end for the style according to BS. You might want to wear hearing protection, I bet these things are really going to POP!

Yup...they should pop for sure at that level. I bottle my Pale Ale Saturday...so I should get to brew my version in a week or two.

Just checked the FG and it finished at .006 (.002 below the expected) for an ABV of 5.3%

Wow...very nice. Should be a great summer beer. Average ABV, dry and drinkable!!!! So far so good!!!

got 48 12oz bottles and 2 16 oz pets

I refigured the ABV it is 5.9% slightly high

I'm curious to see how it works out with you starting warm and then moving cooler later.

For mine, I started cooler - 57ish... and then after about 10 days brought it into the 60s. But I just used S-23, no ale yeast.

Finished this up a little bit ago. OG was supposed to be 1.048. I got 1.052. I adjusted my mash water with some lactid acid to bring the pH more in line to where it should be. I wonder if that improved my efficiency a little bit. It transferred a super clear pale yellow to the fermentor and it had a nice mild sweet malt flavor to it. It's all snug as bug in the fermenting chamber set at 65 degrees.

Now for the wait...

This past Thursday evening I checked the gravity. It was at 1.008. Just shy of the projected. So I adjusted the temp controller down 5 degrees to slowly bring the temp down. It seemed to be still spouting at the end of the blowoff tube, so I thought I would watch it for a few more days before lowering the temp even more. It's still relieving pressure through the blowoff so I'm going to check the gravity again this afternoon. Maybe it's got a little more to go still.

EDIT...Just checked the gravity. Still at 1.008, so it must just be degassing a little bit making the airlock bubble. So I guess I'll move it over the fridge to cold lager for a week. I'll plan on bottling this next weekend. Taste was a super mild beer. I think it's going to be a good one to drink on the porch when it's 90 degrees out this summer.

Popped a top this afternoon, early in the 4th week conditioning. Good head lots of tiny bubbles. BeerSmith hit the color dead on I don't get any butterscotch but there is something in the finish. This is a good lawnmower beer clean, crisp. Cluster was a good choice.(kind of wish I'd have chilled 2 now)