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I've used this yeast a number of times without rousing and it finished fermenting without issue. I understand that you may encourage a certain ester profile that this yeast is known for by continuosly rousing. I've had good success without doing this but then I haven't compared side by side so couldn't say if there was a noticeable difference. I would have thought that on a commercial level, rousing the yeast would be more important than on a homebrew scale but other people may have a different take on this.I always overbuild a starter so don't top crop but it's certainly a good yeast if you want to. I'm sure there are some threads on this on the forum detailing best procedure.
I've used this yeast a number of times without rousing and it finished fermenting without issue. I understand that you may encourage a certain ester profile that this yeast is known for by continuosly rousing. I've had good success without doing this but then I haven't compared side by side so couldn't say if there was a noticeable difference. I would have thought that on a commercial level, rousing the yeast would be more important than on a homebrew scale but other people may have a different take on this.
I always overbuild a starter so don't top crop but it's certainly a good yeast if you want to. I'm sure there are some threads on this on the forum detailing best procedure.
