Because the yeast is so highly flocculant, ok. So, by rouse, I assume that is just picking up the fermenter and gently swirling it, focusing on making the bottom layer (settled yeast) gyrate more than the top of the fermenter? I hope that makes sense. Rouse it Every day?
I was planning to try to keep fermentation around 64F.
Side note: this was my 4th AG brew. What is good efficiency? I have read other threads, and I see different opinions.
I measured the gravity once I transferred to the carboy. I had almost exactly 5 gallons, the OG was 1.053 According to brewersfriend.com calculator, my brewhouse efficiency is 65.68% Is this okay? What efficiency do people report usually? I am confused