ROUSING YEAST IN BIN............!

[andyjc]

I usually leave my brews in the bin for 10 days, transfering to a barrel when bubbles have stopped rising, not really bothering to use a hydrometer. Would it be a good idea to gently stir/rouse yeast at bottom of barrel say after 7 to 8 days to make sure fermentation is OK.
Also, would it be a good idea to add Dry Beer Enzyme when pitching the yeast to start with.

Any advice much appreciated.

[MightyMouth]

You should get a Thermometer and a Hydrometer, I have done 2 brews so far and if I hadn't tested with a Hydrometer my first would have been bottled at 1.018 and my second at 1.022. The first is now at 1.002 after adding beer enzyme due to the dreaded Stuck Wherry and the second I have roused the yeast and its fermenting again.

I wouldn't recommend using Dry Beer Enzyme from the start as you will get a dry beer no matter what its supposed to be as it will turn all unfermentables into fermentables. I only used it as my Wherry was stuck and would have been too sweet. You could add some Yeast-Vit at the start to give the yeast the best possible chance.

[andyjc]

Best to add Yeast Vit when pitching yeast into wart then?
When is it best to do this, before or after adding yeast...........?

[MightyMouth]

I'd say just before pitching the yeast stir in some yeast-vit

[booldawg]

Just a nip on a teaspoon of yeast vit is a good addition to a yeast starter. I used too much of it on my both my Barley Wine and my 1st Ginger beer and too much of it (over a teaspoon in a 23L brew) gives an odd saline tone to the finished product. TBH I'd sooner use Dry Beer Enzyme than Yeast Vit if it gets stuck.

[andyjc]

Is Yeast Nutrient any good, or is Yeast Vit better?
Or are these 2 the same thing..........?

[andyjc]

Cheers DaaB.
Do ya know best place to order some from?