I am brewing my second batch. It is a 7% Oatmeal stout. After a couple days my fermentation slowed way down and the kraussen was sticking to the sides. So in my infinite wisdom I gave the fermenter a few good swirls. My intention was to suspend the yeast and get a little more fermenting. However I mixed some of the kraussen back into the beer.
I didn't think much of it, but today I was reading "How to Brew" by Palmer and see that mixing kraussen back in will cause off flavors. Im not painicking or anything. I am just curious what to expect from my mistake. Or if transferring to secondary would reduce the amount of off flavors I may have caused?
Thanks in advance you guys are great!