Rouse Wyeast1968 Before Bottling?

[verysupple]

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]

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]

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]

Cheers for the speedy replies guys, good to know.

 

[JDW81]

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