Beer Forum

I am currently in week 2 of ferm at 58*. I am wondering if I will have to do a D rest with this yeast?

Only if it's a Kolsch...

Its a classic american cream ale. Why would it matter what kind of beer it is for a D rest?

I figure if you're able to do a d rest, do it. If it's going to be a hassle, don't do it. Not gonna hurt it going up to 68 for a day or two at the end of fermentation i would think.

So is San Fran yeast known for diacytel?

yes I would do a d-rest. My cream ale had a slight buttery flavor to it using that yeast. I fermented at 68F for 14 days. Give it some time..

Your cream ale had a buttery taste after ferm at 68*? Isnt that the temp Im supposed to bring it up to? lol I think I will do a D rest for a day or so before kegging. I have really gotten a lot of mixed reviews on it though. Kinda surprised. Usually its alot saying yes do it, or no, but this has been a 50 50.

A D Rest can not hurt as long as the majority of the fermentation is done.
I have used that yeast a few times and fermented at 56-58% and left it on the yeast for about 3 weeks. I then raise it to 62-64 to squeek a few more pouints out of it.
It should finish around 1.010 - 1.014. Then crash cool for a few more weeks.
They key is time for it to mellow and mature to get a nice thirst quencher.
Good luck, it is a great yeast to use as long as you stick to the parameters.