rousing yeast

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dwstow

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i brewed my first barleywine on sunday(4 days ago).fermentation is still quite active.i know at some point i will have to rouse it,to keep the yeast in suspention.what is the best way to do this.
thanks,don
 
I just tilt my fermenter to one side a bit, and give it a slight swirl and try not to splash the wort around.
 

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