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Still learning a lot. Trying to sort out what is critical and what is nice to have. Tried to search for this, but did not find a direct answer. I mostly do brown ales, stouts and porters.
I have noticed my beer tastes better in the keg 3-4 days after racking. Am I (unknowingly) doing a diacetyl rest (I don't think I am since I have dropped the temp of the beer to 33 degrees)?
I read this online:
Or would it be better if I transferred to keg and left it sit at room temp for 3-4 days then cooled and carbonated? Or is it the carbonation now at serving pressure that is actually why the beer tastes better? Or should I leave it in the fermenter for 2-3 days post final gravity to "rest"?
I have noticed my beer tastes better in the keg 3-4 days after racking. Am I (unknowingly) doing a diacetyl rest (I don't think I am since I have dropped the temp of the beer to 33 degrees)?
I read this online:
But the fermentation should still be “rested” at this temperature for two days to ensure proper diacetyl reduction. Many brewers make the mistake of quickly crashing the fermentation temperature following terminal gravity. Why not? The beer is done, people are thirsty, and there is no taste of diacetyl in the beer.
Or would it be better if I transferred to keg and left it sit at room temp for 3-4 days then cooled and carbonated? Or is it the carbonation now at serving pressure that is actually why the beer tastes better? Or should I leave it in the fermenter for 2-3 days post final gravity to "rest"?