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Old 11-08-2012, 12:53 PM   #1
mmead
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Default Another way of Rousing the yeast

To prevent any of the yeasties from getting smothered. I'm thinking of coating a piece of iron with neutral inert silicone and dropping it into the carboy so I can stir up the yeast from beneath by running a strong magnet about on the surface of the bottom. Do you think this would work?



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Old 11-08-2012, 01:00 PM   #2
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This is basically what a stir plate does. If you are doing things right with temp control there should be no need to ever stir up the yeast.



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Old 11-08-2012, 02:07 PM   #3
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When I do big beers (which is the only time I feel the need to rouse the yeast) I just rock the carboy lightly for about a minute. Swirl it back and forth a bit.

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Old 03-05-2013, 04:40 PM   #4
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inhousebrew, when are you doing it? After the Krausen drop? after X days...

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Old 03-05-2013, 05:39 PM   #5
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With a proper starter/pitch rates, proper oxygenation for yeast health, and proper fermentation temperatures, you would never have to rouse the yeast. I certainly would work on that end of the equation first.

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Old 03-06-2013, 12:53 PM   #6
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Quote:
Originally Posted by TopherM View Post
With a proper starter/pitch rates, proper oxygenation for yeast health, and proper fermentation temperatures, you would never have to rouse the yeast. I certainly would work on that end of the equation first.
I know but I had a belgian triple that stoped at 1.020 from 1.080 and I wanted it to get lower FG. Next time ill oxygenat more and Ill finish the fermentation higher (72). I just wanted advise if all that doesnt workout.


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