rph33
Well-Known Member
I read somewhere that, when doing a big beer like a barley-wine, it is advisable to rouse the yeast from the bottom of the fermenter during primary fermentation, to keep as much of the yeast in suspension as possible and get the beer down to target FG.
My wheat-wine started at 1.113, I made a 1L starter with WLP007, aerated well, and I saw bubbles in the airlock sooner than 10 hours later. It's in ballpark 60 degrees fahrenheit right now, and I'm planning on raising the fermentation temperature towards 68-70 as it gets closer and closer to FG.
Should I do this rousing of the yeast, and if so, how should I do it without oxidizing the beer?
My wheat-wine started at 1.113, I made a 1L starter with WLP007, aerated well, and I saw bubbles in the airlock sooner than 10 hours later. It's in ballpark 60 degrees fahrenheit right now, and I'm planning on raising the fermentation temperature towards 68-70 as it gets closer and closer to FG.
Should I do this rousing of the yeast, and if so, how should I do it without oxidizing the beer?