Leave at fermentation temp or diacetyl rest temp...

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Hi all,
My latest batch is being a bit slow to ferment out and I won't have enough time to do a rest, reduce the temp, dry hop for a few days and chill/rack before I go on holiday for a week on Sunday.
Would it be better to leave at fermentation temp (18) or raise it to the rest temp (23) for the week I'm away? I've got a wifi ink bird so can change the temp to 15 a day or so before I come back so it's ready to dry hop.
My gut feeling is to leave it the rest of this week at 18 and raise it to 23 over the weekend.
 

Alan_Reginato

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It's a clean beer? Or something else?
Anyway, If you wanna do it, just do it.
But I rode somewhere, maybe "how to brew", that's only really needed in certain cases.

Check out this link:

No perceptive difference found there.
 

RoomWithABrew

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You could just throw the hops in at 18 and then leave it for the week at that temp or even let it cool a bit. The diacetyl if present just goes quicker if warmer, you have time on your side. If after the time interval for hops you could then cool it down.
 
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I was going to do the dry hop when I get back, don't want to leave them in for the whole week. I think I'll leave it at 18, raise it to 23 Mon or Tues and bring it down to 15 or so at the weekend so I can dry hop on the Sunday when I get back. It's still not quite finished fermenting out, seems to be a lot slower than usual, I'll go and give it a little shake!
 

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