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Rouse Wyeast1968 Before Bottling?

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verysupple

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Hi All,

I've got an ESB fermenting away (pitched Sat) at the moment using Wyeast1968. I don't seem to be having any attenuation issues due to the yeast floccing out too early...yet (fingers crossed). However, there is a mighty yeast cake already in the bottom of the FV so I'm wondering if there will be enough yeast left in suspension after a good diacetly rest for bottle priming. Should I rouse the yeast before bottling?
 

warra48

I've drunk all my homebrew and I'm still worried.
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Hi All,

I've got an ESB fermenting away (pitched Sat) at the moment using Wyeast1968. I don't seem to be having any attenuation issues due to the yeast floccing out too early...yet (fingers crossed). However, there is a mighty yeast cake already in the bottom of the FV so I'm wondering if there will be enough yeast left in suspension after a good diacetly rest for bottle priming. Should I rouse the yeast before bottling?
I've used this yeast in quite a number of brews.
No need to rouse before bottling.

If fact, my experience has been that it carbonates rather slowly but continues to do so over a prolonged period, even when you think your brew is fully carbed.
 

hsb

Worth waiting for
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I'm kegging so have no practical advice, except to say I pitched an ESB on 1968 last night, good times. :icon_cheers:
Brewed in April, the wonders of no chill.

Google-fu tells me that it should be fine, just be patient and possibly give the bottle a swirl to encourage carbonation.
https://www.google.com.au/search?q=wyeast+1...le+conditioning
 

verysupple

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Cheers for the speedy replies guys, good to know.
 

JDW81

I make wort, the yeast make it beer.
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Cheers for the speedy replies guys, good to know.
I've had to give the yeast in the fermenter some encouragement by way of a gentle stir, but never before bottling.

One of my fav yeasts this one.

JD
 

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