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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Is it too bad if I shake the fermentation?
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Old 01-24-2013, 01:34 AM   #11
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Originally Posted by germanmade84
Experience
So I'm assuming you have brewed the exact same recipe twice( one swirled, the other left alone)with same OG, same pitching rate, same temperature for exactly the same fermentation time and have seen better attenuation in the one you swirled? That's the only way to know for sure. Not trying to be a jerk, but just wondering if you have truly tested the theory and seen results.
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Old 01-24-2013, 01:35 AM   #12
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Have u even attempted it? Then you dont know.
Yes I have attempted it, when I was a noob. It encourages your newly fermenting beer to release CO2 and fizz, which excites noobs because it makes it look like something exciting is happening. Your anecdotal evidence is going to have to be backed up by some science to be worth anything. What experiments have you conducted, with control specimens, where the only changed factor was you swirling the fermenter? You've done this? My assertion is easy to test. Wait till your beer is done fermenting. Take a nice spoon full of the scum that's caked to the sides where the krausen built up, and eat it. Taste good? Taste like something you'd want to have in your beer?
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Old 01-24-2013, 01:37 AM   #13
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Originally Posted by Varmintman

Never stuck my finger in a pencil sharpener but I know my nose picking will hampered if I do.

Leave the yeast alone to do what they do best. If you feel you must play some Barry Manilow music to help get the yeast in the mood but I do not think that will help much either
Ok, so basic starter making 101:
Reducing CO2
Lower alcohol content
Higher O2 concentration
Ideal sugar parameters

All of these cause HIGHER attenuation since u have HIGHR yeast count resulted.
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Old 01-24-2013, 01:39 AM   #14
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Didnt say better taste, didnt say makes better beer.

I said better attenuation.

Cant call me out on that dudes.

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Old 01-24-2013, 01:42 AM   #15
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Doing things like swirling the fermenter fosters an attitude of wanting to screw with your beer. One minute you'll be swirling your beer (haha, look at me!), and then before you know it you will have dropped a chuck key into the brew(f*****k). True story, not mine. The moral is to leave the beer alone. Swirling does nothing but potentially mix nasty tasting krausen scum back into the brew.
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Ok, so basic starter making 101:
Reducing CO2
Lower alcohol content
Higher O2 concentration
Ideal sugar parameters

All of these cause HIGHER attenuation since u have HIGHR yeast count resulted.
One post makes sense, while the other does not.

Making a starter has nothing to do with shaking the fermenter, so I fail to see the connection.

You definitely do NOT want to swirl/shake the fermenter in most cases. You don't want the foul tasting krausen remnants back in the beer (Charlie Papazian talks about using a blow off to get rid of that stuff in TJOH in a small carboy). Plus, you want the sediment to settle, and the spent yeast to flocculate out.

The only time swirling the fermenter even might be indicated is when you have a highly flocculant strain of English yeast that wants to fall out before attenuating fully. That's rare, and almost never the case, so you can pretty much rely on "leave it alone" as good advice.
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Old 01-24-2013, 01:42 AM   #16
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Originally Posted by germanmade84

Ok, so basic starter making 101:
Reducing CO2
Lower alcohol content
Higher O2 concentration
Ideal sugar parameters

All of these cause HIGHER attenuation since u have HIGHR yeast count resulted.
So you're saying that better attenuation = less alcohol? Why not just admit that you've dispensed bogus advice and leave it at that. Making beer at the entry left can be very discouraging if someone on the Internet tells you to do something foolish with your brew.
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Old 01-24-2013, 01:44 AM   #17
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Didnt say better taste, didnt say makes better beer.

I said better attenuation.

Cant call me out on that dudes.
You bet! Prove the better attenuation. The ONLY time this might work is when using an English, highly flocculant strain, and that is only if the yeast prematurely flocculates.

Sometimes you say ridiculous things, with no proof at all. In this forum, that's really not going to be ignored.

And here's the thing- if the beer isn't better, and it doesn't taste better, why would someone risk oxidation and ruining their beer because YOU said they'd get "better attenuation"? That makes no sense at all.
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Old 01-24-2013, 01:45 AM   #18
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Sorry if I was a little terse Yooper. I'm not trying to cause any problems, just fighting bad info and probably have a case of the Wednesdays.

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Old 01-24-2013, 01:46 AM   #19
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Nope, u miss understand

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Old 01-24-2013, 01:48 AM   #20
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Nope, u miss understand
No, I think YOU misunderstand. This forum is not for bickering, or for pseudo science. If you can prove what you are saying (and I don't even know what that is, to be honest, since it's not about "better beer"), then feel free to carry on.

But to make ridiculous statements that have no basis in fact, and to argue the point, is silly.
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