Wyeast 1968
#1
Posted 19 February 2010 - 11:41 AM
#2
Posted 19 February 2010 - 12:49 PM
#3
Posted 19 February 2010 - 01:22 PM
#4
Posted 19 February 2010 - 01:41 PM
I have had to swirl the carboy because it's such a high floccur....it's settles out before it's done eating!Never heard of needing to swirl it.
#5
Posted 19 February 2010 - 05:01 PM
#6
Posted 20 February 2010 - 07:58 AM
#7
Posted 20 February 2010 - 07:07 PM
If you pitch at the high levels that Jamil recommends, you probably don't need to swirl it. However, if you pitch a more usual amount like most of us, it can help. Even if it's only needed 1 time out of 10, IMO there's no reason NOT to swirl because it can't hurt anything.1968 is a GREAT yeast. Love it. It does floc like crazy.I think I heard Jamil once say that he asked Chris White about "swirling the carboy." Chris said it doesn't really do anything. I suppose it doesn't hurt, though!!Definitely ramp the temp up a bit at the end of fermentation (not too hot!). This will help it finish attenuating and provide the D-rest.Lots of commercial breweries use this strain. Lagunitas, Deschutes, and Big Sky to name a few.
#8
Posted 20 February 2010 - 11:41 PM
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