jamesrm
Well-Known Member
How many of you shake your primaries to get the cake suspended during fermentation, and when/how often do you shake it? Is more than 3 times playing with it?
meh. you're all crazy. it's another boogie-man. revvy, i'm dissapointed in you...you're supposed to dispel these rumors
absolutely. didn't you read my post.
You're not talking about krausen...knocking it down or otherwise....
on my Witbier i shook it daily after Krausen dropped a bit. A few times it started up again. Most of the time after krausen drops , usually on 8 day, i will shake it to get yeasties that are stuck on top sides into suspension. If they flocculate out great, if not they keep fermenting. If I am doing something wrong, I'd like to know???
You're not talking about krausen...knocking it down or otherwise....
i've drank beers that fell clear after a mere 4 days and they were excellent. i've never had a problem with oxidation in my aged beers.
guarantee me, eh? i can guarantee you are full of it and so are all these other guys who think they are going to oxidize their beer in A CLOSED CONTAINER DURING ACTIVE FERMENTATION.
If air is going INTO your fermenter at this time, you have bigger problems than oxidation. that's the point of the airlock is to let AIR OUT.
So there
How many of you shake your primaries to get the cake suspended during fermentation, and when/how often do you shake it? Is more than 3 times playing with it?
wah...not really. it's more of who is right.
not that any one method is ever the only correct one, but i would just like to state once and for all that shaking your fermenter will not oxidate or in any way screw up your beer.
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