CadiBrewer
Well-Known Member
I brewed a dry Irish stout and pitched Wyeast 1084 at 63 degrees. Everything I have read says to keep it on the cool side for the cleanest results. Do I need to ramp that temperature up after fermentation is almost complete to clean up any diacetyl flavors, or is that not a concern with this yeast? What about swirling it from time to time to make sure the yeast stay in suspension - is that a concern with this strain?