Originally Posted by GuldTuborg
I'd swirl, rather than shake. Shaking will get more oxygen back into solution, which is not good at this point, but swirling the beer around in the carboy should rouse the yeast with little to no risk of oxidation.
I don't mean to come off as an ass, but whether it's done or not is not a matter of opinion. Your hydrometer will give you the facts. If you're concerned about attenuation, it would be prudent to check the gravity and make decisions about how to treat your beer based on that reading. I'd hate for the beer to be at 1.010 or so and see you swirling it trying to get greater attenuation yet.
Well it is more than a swirl than a shake, Hard to shake a bucket with an airlock on it, poor word choice on my part. But even so, there is probably no oxygen in there - the headspace should all be c02, and so that shouldnt be a risk.
Also, the beer is near 10% abv, and has been fermenting for about 8 or 9 days now and there is still lots of airlock activity. Ignore the airlock for a minute, and I still wouldnt call this done regardless of a hydro reading, a beer this big could use a little bit more time with it's yeast, conditioning
Making beer is not a race. I dont have to rack it off the yeast as soon as it's done.
Yo, What's Wrong With The Beer We Got? I Mean the Beer we got drank pretty Good Don't It? I Ain't Never Heard nobody complain about the beer we have..... It Drank Pretty Good. Budweiser...What's the name of some of them other beers ?