In other words.... If your beer has been fermenting for three or four weeks you will not want to stir up the yeast. You want to transfer to the bottling bucket while stirring up as little trub as possible.
Revvy said:That's exactly the OPPOSITE of what I was saying. If you are long primarying or secondarying you DO want to kick up a little of the yeast when you rack over.
When I have a long primary or extended secondary I run the bottom of my autosiphon across the bottom of the fermenter when racking to kick some of the yeast back into suspension. I just rub it across the bottom once, let yeast flow for maybe 30 seconds or so, then lift up the AS off the bottom til the beer runs clear and carefully lower it back down. It will make a runnel and remain clear.
You're just kicking up enough yeast to guarantee that there's enough yeast to do the job. But if you are careful you are not making your beer any more cloudy.
Doing that my bottles still are all crystal clear and have little sediment in them.
However, even though your guarantee is probably best what do you think the chances are of not having enough yeast to carbonate after only a month primary are? I would think very small.
Enter your email address to join: