- Feb 19, 2009
- Reaction score
I am currently brewing my first Belgian Wit, using WLP400 for the first time as well, and some of my research has brought me across information stating that swirling the yeast in the fermenter can improve overall fermentation. It is only on its third day of fermenting (~69-70°) and still bubbling away . Is this a practice anyone has tried with success? I plan on leaving this in the primary for about 3 weeks and bottle conditioning for at least 2 weeks and wanted to know if I should kick up the yeast during fermentation. It has a low to medium flocculation rate anyhow? Can this be done with all fermentations, better yet should this be done???