woollybugger2
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- Joined
- Feb 14, 2009
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Y'all keep talking about rousing the yeast or swirling them to achieve better attenuation.
What is your technique for this? Are you talking about taking a sanitized spoon and scooping the trub off the bottom and mixing it back into the wort?
Or is it more like twisting the bucket by the handle to get some motion going.
I recently tried to rouse my yeast in a Smoked Porter with English Ale Yeast White Labs 002 and it was extremely gooey and I'm certain then whatever I stirred up quickly fell back to the bottom. I didn't want to oxidize the beer so my stirring efforts were limited to two or three strokes along the bottom and raising the trub up into the wort and just letting it slide off the spoon.
Please elaborate on your yeast rousing techniques.
What is your technique for this? Are you talking about taking a sanitized spoon and scooping the trub off the bottom and mixing it back into the wort?
Or is it more like twisting the bucket by the handle to get some motion going.
I recently tried to rouse my yeast in a Smoked Porter with English Ale Yeast White Labs 002 and it was extremely gooey and I'm certain then whatever I stirred up quickly fell back to the bottom. I didn't want to oxidize the beer so my stirring efforts were limited to two or three strokes along the bottom and raising the trub up into the wort and just letting it slide off the spoon.
Please elaborate on your yeast rousing techniques.