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You won't need a rouser . . . Having seen Connie at the weekend (She's a bonnie one for sure) . . . you'll have more than enough yeast in suspension to ferment you r wort quickly without worrying about the yeast that settles at the bottom of the vessel.

While rousing the yeast will get a faster fermentation it could well be at the expense of beer quality . . . I do wonder if it is worth it simply for the sake of 24-36 hours off the fermentation time . . . . it's not as if you'll want to pitch another batch as soon as Connie has filled her nappy is it?
 
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