After almost two weeks in the fermenter, my WLP380 yeast are still chilling on top of the bear. I've given it a few gentle swirls, to try and release any trapped CO2 and mix any yeast back in to help clean things up a bit. My concern is that this won't go away by the time I am ready to bottle in another week. Granted, it's not a huge problem, but I'm just wondering about the best way to handle this. RDWHAHB, or continue to gently swirl every so often?
On a side note, plenty of sulfur compounds were produced with this yeast. Some of them are still hanging around. How do these get cleaned up? By the yeast, or are they dissipated/off-gassed?
Thanks.