Stupid newbie question, but...
If fermentation has stopped aren't the yeast all dormant on the bottom of the fermenter? Or are their still enough in suspension to kick back in when the priming sugar is added?
I have a friend and veteran brewer who suggested that I suck up a little of the sludge from the bottom of the fermenter when racking to the bottling bucket. But I have read on here, and elsewhere, not to get any of the crap from the bottom of the bucket.
If fermentation has stopped aren't the yeast all dormant on the bottom of the fermenter? Or are their still enough in suspension to kick back in when the priming sugar is added?
I have a friend and veteran brewer who suggested that I suck up a little of the sludge from the bottom of the fermenter when racking to the bottling bucket. But I have read on here, and elsewhere, not to get any of the crap from the bottom of the bucket.