Stirring a high flocculant yeast
- Thread starter wischwm
- Start date
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You'd need a very powerful stirer. Most will only stir a few pints effectively.
Highly floculant yeasts do that. Some yeasts need rousing but I don't normally bother as long as it's bubbling well. The secret is to keep measuring the SG. If it continues to go down the yeast is doing it's job and you can leave it alone.
Highly floculant yeasts do that. Some yeasts need rousing but I don't normally bother as long as it's bubbling well. The secret is to keep measuring the SG. If it continues to go down the yeast is doing it's job and you can leave it alone.
DurtyChemist
Well-Known Member
Remember rousing your yeast that often will possibly add oxygen and create an off flavor. I'm using WLP002 and its known to be a highly flocculent yeast so much so I saw clumps forming after 24 hours in the starter on a stir plate.
