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6

The warmer the fermentation (to a reasonable point) the more active the yeast is and the less diacetyl you'll get. To do a diacetyl rest for an ale, you just leave it on the yeast longer. It's not the temp that matters for a d rest. You raise the temp for lagers in order to make the yeast more active, but the actual temp (again, within reason) doesn't ...


3

What is a "good" amount of yeast? Did you use a starter/re-pitch? Regardless I've scores of batches with White Labs WLP810 (which should be pretty much the same strain) and conclude it may take patience... When I lost one of my lagering units, I decided to re-visit this yeast. I like the temperature flexibility/tolerance and often fermented at 59-60F. I ...


2

Fermenting just a few degrees above a yeast strains optimum temp will not generate detrimental effects, but you could lose out on the bread and butter a particular yeast strain provides. 2112 from Wyeast can stop providing lager characteristics once the fermentation temp has surpassed 65F. With a 70F ambient temp, and keeping in mind that when fermenting ...



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