UselessBrewing
Well-Known Member
Occasionally I will make a big beer (Above 1.060) for special occasions, family outings, or just for myself. Recently I made the third rendition of a Scotch Ale which came in at 1.109. My procedures during primary fermentation change a little for bigger beers in that I roust the yeast twice a day to keep them going strong...
So I was thinking I have a Stirplate for my starters, why not for the carboy? I usually turn the stirplate up fairly high in order to get good aeration thereby increasing yeast production. I'm not talking about that kind of speed, just enough to move the beer/yeast around a little and keep the yeast in suspension during primary fermentation. I'm not worried about having too much yeast in suspension because these types of beer usually take 3-4 months to age. And they are usually in the primary for almost a month then in the secondary for a month.
Does Budweiser, Miller, or Coors (BMC) move their beer around during primary fermentation?
What are your thoughts?
Cheers
Preston
So I was thinking I have a Stirplate for my starters, why not for the carboy? I usually turn the stirplate up fairly high in order to get good aeration thereby increasing yeast production. I'm not talking about that kind of speed, just enough to move the beer/yeast around a little and keep the yeast in suspension during primary fermentation. I'm not worried about having too much yeast in suspension because these types of beer usually take 3-4 months to age. And they are usually in the primary for almost a month then in the secondary for a month.
Does Budweiser, Miller, or Coors (BMC) move their beer around during primary fermentation?
What are your thoughts?
Cheers
Preston