This past friday I brewed a Northern Brewer ESB
. The description of the yeast, Wyeast #1968 London ESB, says that "This strain is so flocculant that additional aeration and agitation is needed."
I was wondering if there is a particular way to go about doing this, as of right now I am picking up the ale pale and shaking the crap out of it. Is there a more dignified way to get the job done, or am I doing alright?
Also, I am plan on putting it in secondary, with this being a highly floculant yeast, should I worry about having enough in suspension for bottle conditioning?
NB Dry Irish Stout
Drinking : Apfelwein
, and a Honey Wheat.
Medic: Young man, you've ingested a dangerous amount of alcohol!
Homer: The only dangerous amount is none!