Thanks for the tips.
I'm warming it up right now. I don't have an exact heating system (wood ovens can be very tricky) and I don't know how dangerous overshooting (higher than 84 would be really unprobable) would be to the yeast?
And what does 'rousing' exactly mean? I read that getting too much oxygen into the beer at this stage is rather a bad thing, so I just ask so I wont mess it up
Thank you very much and I am reading up the other posts on you key-words now.
[E.g. I read something about pitching it on an 'existing cake'. Does that mean getting the yeast-settlememt from another brew into the mix? I wouldn't have one eitherway but yeah ^^]
I'm warming it up right now. I don't have an exact heating system (wood ovens can be very tricky) and I don't know how dangerous overshooting (higher than 84 would be really unprobable) would be to the yeast?
And what does 'rousing' exactly mean? I read that getting too much oxygen into the beer at this stage is rather a bad thing, so I just ask so I wont mess it up
Thank you very much and I am reading up the other posts on you key-words now.
[E.g. I read something about pitching it on an 'existing cake'. Does that mean getting the yeast-settlememt from another brew into the mix? I wouldn't have one eitherway but yeah ^^]