My cooler is set at 48 which usually gives me a fermentation temp of 52-53 with lager yeast.
Okay, second brew with this yeast is a Munich Dunkel, same process, same temps. This one is absolutely gorgeous, clean, malty and bright.Certainly a darker beer is going to be more forgiving than the Maibock, but I can’t see anything wrong with it. Now, I guess I have to give the Maibock some more time to mature and then make my final judgement, but if I were just going on the dunkel, I would recommend it highly and use it again.
Does this one typically require a D-rest?
Honestly, I try to d-rest for every lager because not only does it assure there is no diacetyl but it also speeds up the maturation process. So I wouldn’t be able to give an answer on that. I feel it’s best to do one anyway.
I agree, just part of the process for every batch. Lagers or Ales.
I’ve never needed one for it, but it depends more on your process than the yeast itself.
Got a kölsch going in the same chest now, so it is getting a d-rest with the Kölsch at 60-62F and both will be dropped back down and lagered at 32F for a bit. Awaiting the sample with baited breath…