But I brewed the Amber's Amber on Sunday, and put it in the lager fridge, set at 52 degrees. Since then, I've gotten a nice krausen, and the blow-off isn't going crazy, but it's bubbling every couple of seconds or so. It just seems so nice.... The temp strip reads around 53 or 54, and that's right in this yeast's wheelhouse.
![happy :)](./images/smilies/smile.gif)
I figure I'll check the gravity on Sunday, which will be a week of primary fermentation. If the gravity is in the 1.020 - 1.025 range, I'll take it out for the diacetyl rest.
One concern, though; my basement temperature will probably bring the carboy's temperature up to about 63-64 degrees. The other alternative, which is my beer closet in the ManCave, will bring the carboy's temperature up to about 73 or so. Any advice on which would be the best environment for the D-rest?
I'd prefer to keep it in the basement, because it's heavy, and that would be the easiest option. But believe me, for this lager, I'd be willing to schlep the whole 40+ pounds of beer up the stairs and into the closet if that's the best thing for the beer. I think I have good mojo going with this lager, and I want to keep it positive.