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Old 05-11-2009, 05:56 PM   #1
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Default Shake the Fermenter

I know people have posted about this in the past but is it alright to give your Primary Fermenter a little shake every once and a while? I'm not talking about picking it up and shaking it vigorously, just tilting to one side and then putting it right again. Thanks

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Old 05-11-2009, 06:00 PM   #2
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Eh... why bother? It'll be done when it is done.

I do give my secondary a bump if I'm dry hopping to break surface tension and get the pellet scum to drop out.

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Old 05-11-2009, 06:15 PM   #3
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I've heard the argument that it resuspends the yeast and gives it more opportunity to ferment.
I know what you're saying though, I'm just wondering the benefits or negatives.

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Old 05-11-2009, 06:19 PM   #4
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You can give the fermentor a swirl to rouse the yeast but that's usually only needed if temperatures drop too low and the yeast floculate early.

Oxidation is a worry if you go nuts and shake the thing like a stepchild. Otherwise, not really a big deal. *shrug*

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Old 05-11-2009, 06:22 PM   #5
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If I am using S-04 I give it a swirl and let it warm up a bit towards the end of fermentation.

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Old 05-11-2009, 06:50 PM   #6
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I give a swirl or two as the krausen starts to drop, mostly as an attempt to wash any remaining viable yeast from the shoulders of the carboy back down. It makes the carboy easier to clean, too.

I see no problem with the occasional rousing. Maybe the yeast doesn't need it, but I don't see any detriment to it, either.

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Old 05-11-2009, 06:54 PM   #7
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Quote:
Originally Posted by mmb View Post
Oxidation is a worry if you go nuts and shake the thing like a stepchild. Otherwise, not really a big deal. *shrug*
HA!!! I shake right after pitching, but not again. Interesting idea though.
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Old 05-11-2009, 06:58 PM   #8
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I shake in 2 situations:

When there is a load of debris on the sides and want to re-suspend it...

or...

Stuck fermentation... Stuck fermentation hasnt happened in about 5 months so... Yea... there you go...

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Old 05-12-2009, 12:40 AM   #9
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This is definitely a good idea if you ever brew a high-gravity beer (do this regularly) or if you think your fermentation is stalling. The trub and other debris on the bottom settles out really fast, but it will resuspend some yeast, prolonging fermentation slightly.

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Old 05-12-2009, 06:15 PM   #10
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my very first batch stopped at 20, it was 1968 esb, which is supposed to be super floc. since then i always shake my primaries when the krausen has fallen just for good measure.

It is true that it is probably not necessary.

i don't think that oxidation would be a problem, there shouldn't be any oxygen in the primary after fermentation because all of it should be driven out by c02. Right? I hope!

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