My 3rd AG Batch is in it's 5th day of Primary Fermentation, and I just gave the Carboy a very Thorough "Rousing" to get the Yeast Cake off the Bottom. I am using Wyeast 1968 which is Highly Flocculant and tends to collect at the bottom of the Carboy with the Trub. Anywho, I have been at a steady 68 for the duration, and I want to Bring the Carboy upstairs to about 72 degree temps for another 9 days. Think it's to early to raise the temp? My thinking is that now is a good time as I have just roused the Yeast and it is still suspened. Thoughts?
BTW, Wyeast 1968 is A London ESB Yeast Strain.
BTW, Wyeast 1968 is A London ESB Yeast Strain.