Brewing Master

Question:

: I’m going to be brewing a Christmas Ale today using Wyeast’s London ESB. : This is the first time I’ve used it, and I remember a while back some : people shared their findings on this yeast. : Can someone tell me what I should expect?  I think I read that it keeps : dropping out of suspension and therefore has to be roused to get : complete fermentation. : This beer will have an OG around 1.075.  Thanks in advance. I used this yeast on my last two batches.  On the latter of the two, I reused yeast from the earlier batch.  Both batches hit the target final gravity right on the bullseye without any rousing.  The only thing I noticed was that this yeast had a gentler slower fermentation.  Whereas some of my yeasts have a flurry of activity for three days or so, I kept having airlock bubbles come regularly for a week to ten days.  The first batch is very tasty and the second was just bottled a few days ago. DLS

Response:

I used this yeast on my last two batches.  On the latter of the two, I reused yeast from the earlier batch.  Both batches hit the target final gravity right on the bullseye without any rousing.  The only thing I noticed was that this

 What is this rousing process? Do you shake up the wort to get the yeast  back in suspension? When do you do it? In the secondary? I just popped  a package of Wyeast ESB yeast and will be making a starter for it in 2 days.

Response:

M What is this rousing process? Do you shake up the wort to get the Myeast  back in suspension? When do you do it? In the secondary? I just Mpopped  a package of Wyeast ESB yeast and will be making a starter for Mit in 2 days. I was the one who originally asked about rousing the yeast.  All of the replies I received told me "No, you don’t have to rouse it".  I agree.   I just racked my Holiday Ale to the secondary last night.  Everything is behaving normally (just like any other yeast – no rousing).  Good luck with your brew! — * CMPQwk #1.4* UNREGISTERED EVALUATION COPY

Response:

I’m going to be brewing a Christmas Ale today using Wyeast’s London ESB. This is the first time I’ve used it, and I remember a while back some people shared their findings on this yeast. Can someone tell me what I should expect?  I think I read that it keeps dropping out of suspension and therefore has to be roused to get complete fermentation. This beer will have an OG around 1.075.  Thanks in advance. — * CMPQwk #1.4* UNREGISTERED EVALUATION COPY

Response:

My last batch used this yeast, and it turned out just fine, and I didn’t have to rouse the yeast. The FG was a little higher than I expected, though, and the initial fermentation didn’t take as long as I thought it would. I brewed an ESB with it, and it was very good. Tim O’Keefe

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