First time using this yeast - So I have a batch of stout that started around 1.060 and got down to 1.016 after 2 weeks, fermenting at 67F. I did swirl it a few times like recommended. I racked to secondary and it appears to be still fermenting. Was shooting to mash at 152, but screwed up and it sat at around 148 for an hour. I did save the yeast cake; should I put some of it back into the fermentation to increase yeast count and help it along? Or just let it be? Weird yeast. Read that is it like cottage cheese when it flocculates, but this is more like a good thick pudding. Swiss Miss anyone? Sorry, headspin from Two Hearted Ale.
Thanks for any insight into this yeast/fermentation!.. Oh yeah, I only used 1 vial w/ no starter, so probably underpitched a bit, but I usually like under-pitched stouts.