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machinelf · 03-31-2010, 12:10 AM

Hey corncob, how'd your beer turn out? I'm working on a SS Pale Ale right now... curious as to how you liked the Yorkshire yeast...

Quote:

Originally Posted by corncob

Maybe I am naive about what I read on the internet, but I have been trying to brew something remotely close to Samuel Smith's Organic Pale Ale since I first started brewing. I read this:

http://www.merchantduvin.com/pages/5_breweries/samsmith_yorkshire.html

I bought four vials of WLP037 Yorkshire Square Ale Yeast. I have a batch of 1.045 bitter w/ fuggles and goldings in the closet at 65*.

And I've been swirling it something awful twice a day since the bubbles started. I'll let you all know in a few weeks. Ahhhhhh science!

JimmyT555 · 01-23-2012, 09:09 PM

I have heard agitation is good as long as you have an airlock or blow off tube on your fermenter. By agitiating the yeast you are in a sense creating a larger surface area for the yeast to absorb nutrients from the wort. As long as oxygen is not being introduced agitiation is good. It can also help speed up the primary fermentation time.

lamarguy · 01-24-2012, 12:33 AM

Quote:

Originally Posted by JimmyT555

I have heard agitation is good as long as you have an airlock or blow off tube on your fermenter.

Agitation is certainly beneficial for decreasing fermentation time.

The jury is still out on potential flavor regressions (e.g., increased esters, fusels) compared to a non-stirred fermentation.