It is Wyeast 1728 Scottish Ale, high flocculation.
No stir plate but I’m swirling it every 30-45 mins or so.
I wish I could load pics. There Is about 1/4 inch of sediment until I swirl, then it foams high into the neck of flask. If I shook just a little harder it would shoot right out.
How do you know when to crash?
I wasn’t too worried about decanting since, like you said, it’s going into a stout which shouldn’t sway it in the slightest. I guess I am just inexperienced with the stability of yeast survival. I don’t want it to die off before it gets a chance to swim in the stout pool!
To crash or not to crash…
Temp in my kitchen is 69-71. This recipe calls for 55-70, once yeast is pitched, carboy will be moved into washroom which is 60-64.