Originally Posted by Droot
SO I guess what I am rambling is a stir plate seems to work as good as o2 or even better to get things going, and both together make for an even better start.
I agree, the stir-plate will continually get oxygen into the wort as well as keep the yeast in suspension. Not something I'd want when doing the main batch of course, but wonderful for a starter. I've read a couple different papers online about using a stir-plate, you get more than double the yeast as compared to other methods if I remember right.
"People should not be afraid of their governments. Governments should be afraid of their people." - V
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash