I brewed a somewhat large stout (1.092/1.022) which, after seven weeks in the bottle, is making very slow progress towards carbonation. Normally, I try to keep as much of the trub out of the bottling bucket as possible, but I may have been a bit too efficient here. That said, a couple of questions:
With these bigger brews is it best to stir up a little trub when racking to the bottling bucket to assure s healthy amount of yeast gets to the bottle, or is it generally accepted that there should be enough yeast in suspension to get the job done?
In my case, I have been shaking the bottles about once a week and storing in a warm place to aid keep things going. I notice in my bottles I have very little sediment on the bottoms of the bottle. Does there come a point where that practice is useless or will the yeast continue their work as long as I keep shaking away.
With these bigger brews is it best to stir up a little trub when racking to the bottling bucket to assure s healthy amount of yeast gets to the bottle, or is it generally accepted that there should be enough yeast in suspension to get the job done?
In my case, I have been shaking the bottles about once a week and storing in a warm place to aid keep things going. I notice in my bottles I have very little sediment on the bottoms of the bottle. Does there come a point where that practice is useless or will the yeast continue their work as long as I keep shaking away.
