Stir in yeast 'head' ?

[fatnfifty]

I'm sure you know what I'm asking.

I have a brew in the (plastic 23lt) FV.
It's a little weak 1034 and a little warm 25deg c.
It's clearly fermemting vigorously...
Should I stir in the yeast crust?

Since I got lower OG than planned I'm very keen to brew as efficiently as possible.
Would other brewers add some sugar or dme to raise the gravity?
(How much?)

Cheers
Fatnfifty

[dave-o]

No, just let it ferment out and drop, IMO.

[boingy]

No, don't stir in the yeast crust. Just sprinkle on a little patience...

It is possible to add sugar/dme after fermentation has begun but it's not something I would do. I'd suggest just letting it run and seeing how it turns out. Chances are you'll get a decent beer that is just a little low on alcohol content. That means you can drink it quicker and get on with the next one!

Oh, and get that temperature down to about 20C if you can.

[fatnfifty]

Many thanks gents.
I have resisted the temptation.
Am trying to get it cooler - moving to other parts of the house - think the garage is still too cold.
Cheers

[Blackaddler]

Should I stir in the yeast crust?

If you've got a lot of really dark brown sticky crud floating on top of the foam, you could skim those bits off. I usually do this, because I just don't like the idea of it going back into the beer, and possibly affecting the flavour.

It probably won't make much difference [if any] if you leave it, but it removes another possible factor.

Having said that, I didn't bother skimming my last brew.

[Wolfy]

Should I stir in the yeast crust?

You've left out the most important factor related to your question: What yeast are you using?

Assuming you are just using a generic/kit yeast the safest generic answer is - as per what others have said - just leave it and it will settle out with time.
However, with some some specific/specialty (lazy) yeasts, it is sometimes useful to stir it around a bit, especially if you have a stuck ferment or other issues.

In addition - depending on the yeast once again - try to err on the side of cooler temp's, since - in general - you'll generally get 'better' results.

[fatnfifty]

Thanks Blackaddler and Wolfy
I'm using S-04 again this time
I'm trying to stick with the same ingredients for my first few brews.
I figure if I change recipes too much I won't learn the effects of the variations / inconsistencies which result from being a newbie. ( This time I mashed in much too hot for example.)
I'm absolutely persuaded about controlling fermentation temperature.
Looking for an old fridge....

[Wolfy]

I'm absolutely persuaded about controlling fermentation temperature.
Looking for an old fridge....

Many of the experts have suggested that adequate temperature control the one thing that can make the biggest difference in producing quality home-brew beer.
However, you may be lucky that your location/house/situation is such that advanced temperature control is not required (don't have a basement or coolroom do you?)