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Old 01-15-2009, 07:54 PM   #31
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just raise one corner slightly and move slowly side to side, letting the liquid flow in a circular motion. definitely easier when you can see it in a carboy.

again, this is NOT necessary. it can be done and can help in certain instances, but is not a general practice and is not necessary to make any beer.

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Old 01-15-2009, 08:10 PM   #32
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Well, my first brew was the victim of the 1.020 curse w/out me even knowing it. I bottled at 1.020. My second which I brewed on Saturday is an all extract Pilsener and I am going to try to get it *fully* fermented, so I'm interested in techniques for rousing yeast. It remains to be seen if it will stall out at 1.020, but I suspect since I used the exact same strain of yeast, that it might...

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Old 01-15-2009, 08:28 PM   #33
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swirl it now. keep 'em at it.

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Old 01-15-2009, 08:32 PM   #34
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Even with a full Kreusen?

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Old 01-15-2009, 08:46 PM   #35
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sure, mix 'em all up...let me know you mean business.

do it once a day until there are zero signs of fermentation.

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Old 01-18-2009, 03:20 AM   #36
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I was really asking about getting the yeast that have fallen out of suspension back into the mix again, but my question was well addressed

And, mine is indeed bigger.

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Old 01-18-2009, 02:10 PM   #37
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seems like the deceased horse has been thoroughly beaten, but I will add this...

Shea Comfort (The Yeast Whisperer) advocates daily agitation during primary fermentation to decrease sulphur and IIRC increase long-term stability, and that guy is a freakin' genius.

AND

Side by side comparison of 2 recent saisons...both with same yeast, similar enough grainbills & OG, similar enough mash schedules, and similar enough fermentation temp profiles.

The one that was agitated went to 1.004 in 4 days.
The one where I did not agitate quit at 1.009 after 7.

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