Originally Posted by anti-bud
I'm a newby but I've had a lot success simply pouring the wort back and forth from the kettle to fermenter a few times, then pitching a liquid yeast and voila! healthy fermentation.
I'd be wary of doing that too much. The more that stuff gets transferred around, the higher your chances of infection are. IIWY, I'd get one of these
. 1-2 minutes and you're done.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
Scottish 80/- Sweet Stout Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)