AG Scottish ale has been in primary for four weeks - two weeks at a constant 60º, two weeks at a constant 65º - and now looks pretty clear. The yeast is Wyeast 1728 (Scottish ale), which according to Wyeast is highly flocculent. Based on that, and the relatively long primary, should I give the carboy a little swirl before racking to the bottling bucket, to ensure some yeasties make it into the bottles?
If it matters, it's Jamil's 70/-. OG was 1.042 (4 pts high), FG is dead on the estimated figure of 1.012. Planning to bottle later today or tomorrow.
Maybe my concerns are unwarranted. But my last batch was a brown porter that tastes outstanding, but is way undercarbed...nearly totally flat. Not sure what happened, but it too was in primary for four weeks. It was the first batch to be in a chest freezer, undisturbed at a constant temp; the Scottish is the second.
Thanks!
If it matters, it's Jamil's 70/-. OG was 1.042 (4 pts high), FG is dead on the estimated figure of 1.012. Planning to bottle later today or tomorrow.
Maybe my concerns are unwarranted. But my last batch was a brown porter that tastes outstanding, but is way undercarbed...nearly totally flat. Not sure what happened, but it too was in primary for four weeks. It was the first batch to be in a chest freezer, undisturbed at a constant temp; the Scottish is the second.
Thanks!
