afsjoiwejio

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Andrewskibrewski - Even inside a fridge I will still have temperature stratification just as if you had a fermenter in a well-ventilated basement at the apropriate temperature. Some kind of convection (stirring inside, or fluid motion outside, or both) is really what I am looking for, as opposed to conduction cooling.

Budzu: Will that solve my non-yeast particles, though, that drop out immediately after the boil for example? I'm not going to re-boil after primary so even cooling rapidly I'm not sure it will have quite the same effect.

chickens4life

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I think that during active fermentation (the time when temp control is most critical) the yeast do a pretty darn good job of stirring up the wort, so I really don't think you would get much temp stratification, I could see it happening after fermentation, but I don't think it would be to extreme if unless the water/air around the fermenter also has some serious stratification.
Just my two cents.
Chickens

Budzu

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I'd think those particles will act the same stirring/stopping as if you did not stir. They should sink pretty fast, usually faster than the yeast. Are you getting alot of trub in the fermenter and trying to find a way to keep it out of the finished beer? I think that's a different issue that this technique doesn't address.

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Nateo

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Stirring high gravity wort increases esters. Stirring low-gravity wort decreases esters.
http://www.draymans.com/articles/arts/18.html

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andrewskibrewski

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I just let my sit, I appreciate the knowledge however...I never ever thought about stirring it. Sitting the barrels of beer and keeping it still was what I thought the best idea