To prevent any of the yeasties from getting smothered. I'm thinking of coating a piece of iron with neutral inert silicone and dropping it into the carboy so I can stir up the yeast from beneath by running a strong magnet about on the surface of the bottom. Do you think this would work?
Another way of Rousing the yeast
- Thread starter mmead
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inhousebrew
Well-Known Member
When I do big beers (which is the only time I feel the need to rouse the yeast) I just rock the carboy lightly for about a minute. Swirl it back and forth a bit.
TopherM
Well-Known Member
With a proper starter/pitch rates, proper oxygenation for yeast health, and proper fermentation temperatures, you would never have to rouse the yeast. I certainly would work on that end of the equation first.
I know but I had a belgian triple that stoped at 1.020 from 1.080 and I wanted it to get lower FG. Next time ill oxygenat more and Ill finish the fermentation higher (72). I just wanted advise if all that doesnt workout.
