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Old 03-31-2010, 12:10 AM   #61
Sep 2009
Cairo, WV
Posts: 317
Liked 13 Times on 9 Posts

Hey corncob, how'd your beer turn out? I'm working on a SS Pale Ale right now... curious as to how you liked the Yorkshire yeast...

Originally Posted by corncob View Post
Maybe I am naive about what I read on the internet, but I have been trying to brew something remotely close to Samuel Smith's Organic Pale Ale since I first started brewing. I read this:


I bought four vials of WLP037 Yorkshire Square Ale Yeast. I have a batch of 1.045 bitter w/ fuggles and goldings in the closet at 65*.

And I've been swirling it something awful twice a day since the bubbles started. I'll let you all know in a few weeks. Ahhhhhh science!

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Old 01-23-2012, 10:09 PM   #62
Jan 2012
Elkton, Maryland
Posts: 53
Liked 3 Times on 3 Posts

I have heard agitation is good as long as you have an airlock or blow off tube on your fermenter. By agitiating the yeast you are in a sense creating a larger surface area for the yeast to absorb nutrients from the wort. As long as oxygen is not being introduced agitiation is good. It can also help speed up the primary fermentation time.

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Old 01-24-2012, 01:33 AM   #63
lamarguy's Avatar
Aug 2008
Austin, TX
Posts: 1,653
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Originally Posted by JimmyT555 View Post
I have heard agitation is good as long as you have an airlock or blow off tube on your fermenter.
Agitation is certainly beneficial for decreasing fermentation time.

The jury is still out on potential flavor regressions (e.g., increased esters, fusels) compared to a non-stirred fermentation.
Doggfather Brewery

Planned: Lambic, American IPA
Fermenting: 6 gals of 1.090 stout (Belgian) & 6 gals of 1.090 stout (English)
Tapped: Berliner Weisse, Black English IPA, German Pils, & Live Oak Primus

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Old 12-23-2013, 01:31 PM   #64
Dec 2013
Posts: 3

Originally Posted by lamarguy View Post
The original large scale stir bar idea was discussed here.

I plan to use a closed, positive pressure vessel to conduct the fermentation test. I'll likely split a 5.5 gallon batch and ferment at the same temperature.

Yes, the size of the stir bar and centrifugal force is certainly a design concern. The goal is to achieve minimal agitation at the bottom of the fermenter, not a vigorous whirlpool. I believe that can be achieved with a 3" - 4" stir bar and a large 6" computer fan.

Only real world testing will tell. Once I get my repaired sanke fermentation kit back next week, I should have an opportunity to test the idea.
What were the results of your experiment?

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Old 12-23-2013, 03:27 PM   #65
boydster's Avatar
Apr 2013
, Maine
Posts: 2,907
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The experiment was from 4 years ago and the poster you quoted hasn't posted anything here in more than a year and a half, so he may not get back to you on this one

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Old 12-23-2013, 04:49 PM   #66
Dec 2013
Posts: 3

Right. Knew it was old, but was browsing and just curious as to the results.

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