Originally Posted by cweston
Adding priming sugar *does* increase your alcohol content a small amount. I believe the formulas that homebrewers use--like (OG - FG) * .129 is the one I'm familiar with--take that into consideration.
It's possible sometimes to gently rouse overly flocculant yeast back into suspension and get it to ferment a bit more. Generally, you don't want to shake up and oxidize your beer, nor do you want to shake the trub that's settled out back into suspension.
Ahh yes, the little details that escape the beginner. Sloshing or poring too vigorously would add too much oxygen. The inductions come back to me now
Transfer your beer gently...no splashing.
And the sediment that forms on the bottom of the fermenter is called "trub" I guess?