A question about this yeast, 1968 London ESB Ale Yeast from Wyeast.
I know it's extremely flocculant, so I'm wondering is this beer near completion? Recipe (Winter Ale) is in my signature.
Since racking to secondary there has been no bubbling whatsoever. Is it possibly done and I'm best off letting it hold in the secondary for another 1-2wks for 3wks total (at 64deg.) or should I rouse the yeast cake a little? The bottom seems devoid of yeast, but the edges at the bottom have some yeast. If the grav. was a LOT higher I'd think about a second pitch of this yeast.
OG was 1.062 and secondary racking it was 1.016. Given the recipe, what's a good target for bottling?
On a side-note I've read that this is such a flocculant yeast that some bottle without having carbonation because nearly no yeast is transferred into the bottling bucket. How can I counter this?
I know it's extremely flocculant, so I'm wondering is this beer near completion? Recipe (Winter Ale) is in my signature.
Since racking to secondary there has been no bubbling whatsoever. Is it possibly done and I'm best off letting it hold in the secondary for another 1-2wks for 3wks total (at 64deg.) or should I rouse the yeast cake a little? The bottom seems devoid of yeast, but the edges at the bottom have some yeast. If the grav. was a LOT higher I'd think about a second pitch of this yeast.
OG was 1.062 and secondary racking it was 1.016. Given the recipe, what's a good target for bottling?
On a side-note I've read that this is such a flocculant yeast that some bottle without having carbonation because nearly no yeast is transferred into the bottling bucket. How can I counter this?
Just give the carboy a swirl every day or so for the next week and you'll get another gravity point or three out of it.
