So came home from an awesome weekend at camp with friends. We drank some beer and long talks. Well came home and opened up the fermentor and surprised is still a krausen, when I took a hydrometer reading on the Sam Adams Winter Lager and it was at 1.010 so I had moved over to the boiler room to warm up to about 68 degrees. Time for the diacetyl rest to make sure we don’t get those butter flavors. I have yet to taste and so Ill continue to do what I have done, if it an’t broke don’t fix it. 8) Once the beer gets to about 65ish ill move it back to the keezer to sit at 65 till Tuesday where ill check it again. and than Wednesday. Ill update in the next few days.

Ok so I checked Tuesday, 6-9-2020, we were sitting at 1.008.

Waited a day and checked again. Still at 1.008 so I added in the spices and started the cold crash process. I did hear that lowing the temp slowly helps to prevent the suck back as the beer cools. As of this morning, 6-11-2020, I turned the temp down to 36 degrees after the last day of dropping the temp slowly and noticed no suck back. Plan on kegging this later today during my brew day.