PrimalBrewer
Active Member
So my wee heavy has been in the secondary for 12 hours and already has a solid cake at the bottom. No airlock activity that I can tell. There was still a good amount of suspended yeast in the primary when I did the transfer at 8 days of primary fermentation. Beer is now very clear.
My question is, will this yeast cake add any off flavors if it is conditioning for two months? If so, what are my options? (70deg, Wyeast Scottish ale yeast)
My question is, will this yeast cake add any off flavors if it is conditioning for two months? If so, what are my options? (70deg, Wyeast Scottish ale yeast)