Lagering and D-Rest temps

[jacinthebox]

Hi everyone,
I'm brewing an American Lager
It has been fermenting for 12 days at 54 degrees using s-23 yeast.

My question is about doing a D-Rest.
What would be your target temp on a d- rest?

I was thinking of bringing it up to 64 for 3 days. Then racking, and start to lager. Dropping it back down to 34, dropping it 5 degrees a day until I get there.
Then leave it at 34 for at least 4 weeks.

Does this sound okay?

Any further tips?

Thanks in advance for the help.

[mr x]

Doesn't seem to be a bad plan.

Sent from my Nexus 4 using Tapatalk 4

[jacinthebox]

Great. Thanks

[berley]

Sounds like a good plan; not sure how much it matters (if at all), but I'd drop the temp after the diacetyl rest more slowly than 5 degrees per day... maybe even as low as 2 degrees/day. I just get paranoid about the yeast dropping out too quickly.

But, on the other hand, the amount of work they do at 34 F is probably pretty minimal.

[jacinthebox]

Sounds good. I'll start bringing the temp down Monday.

[jacinthebox]

Sounds good. I'll start bringing the temp down Monday.

I started bringing it down 2F a day as you suggested...

[berley]

Sounds good. I'll start bringing the temp down Monday.

I started bringing it down 2F a day as you suggested...

Sounds great... let us know how it turns out!

[jacinthebox]

Will do