Bonysplicer
Member
So when making a yeast starter, a stir plate is standard equipment. Why then wouldn't we use a stir bar to agitate the wort during fermentation? at least, during the colony growth phase?
I understand the desire to have solids settle out of suspension toward the end of fermentation, but wouldn't agitation provide active yeast with maximum exposure to fermentables?
I understand the desire to have solids settle out of suspension toward the end of fermentation, but wouldn't agitation provide active yeast with maximum exposure to fermentables?