verysupple
Supremely mediocre brewer
- Joined
- 23/9/12
- Messages
- 1,057
- Reaction score
- 268
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 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?