Quick question: Last Thursday (11/9) I brewed a pilsner. My first one. At the time I didn’t have plans for the upcoming holiday. Now I’m leaving the state for Thanksgiving which is my 2 week mark for primary fermentation. I’ll be back the following Sunday (11/26). Would it be horrible to wait until 17 day mark to conduct a diacetyl rest? I fermented with WLP 830.
Once it’s at or near FG, I take a gravity reading then taste the sample. Ig I don’t taste diacetyl, it gets kegged and into the fridge. If I taste diacetyl, I either let it go longer or warm it up. Remember, it’s not the temp itself that’s reducing diacetyl, it’s the yeast, and by warming it up the yeast becomes more active. But I’ve also found that a big healthy initial pitch followed by plenty of fermentation time usually eliminates the need for a separate d rest.
I used to do D-rests, but like Denny said, if you pitch enough yeast, a D-rest is not necessary. I just pitch a lot of yeast and rack when I get around to it after a couple weeks or more in the primary, sometimes as many as 4 weeks after pitching. And this is for lager yeast and cold fermentation, mind you, as well as cold fermented ales and hybrids.