A beer and a fight, I like it!
Usually I pitch at fermentation temperature to avoid yeast stress. But that’s text book recommendation, I wouldn’t be surprised that it doesn’t change flavour that much. Fermentation temperature being the bottom range of the yeast recommended temp (usually 10degC)
- Pitch at bottom temperature range (10degC)
- @ 2/3 Attenuation, raise +1degC/12h to achieve +4 degC. (14degC)
- 3-5 days Diacetyl Rest (14degC), Usually until gravity is stabilized.
- Drop it back to 10degC (-1degC/12h)
- 2-3 week total fermentation
- 3-6 week of lagering at -1degC
I’ve heard in a podcast/reading that diacetyl rest is recommended at 2/3 or 3/4 of attenuation since yeasts are still active and off flavor appear more at the beginning of fermentation.
High temp fermentation, I wouldn’t do it just because I’m by the book and I think accumulation of small details make better beer.