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Old 06-12-2011, 01:11 AM   #1
Aug 2006
Rochester MN
Posts: 145

It occurred to me that the top of my fridge (Outside) is almost constantly vibrating and warm. Where would that stand in the stir plate technology?

I am thinking that it would get results better intermittent shaking but less effective than using a stir plate. Maybe split the difference. There isn't a stir bar, but a lot of agitation.


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Old 06-12-2011, 02:52 AM   #2
/bɪər nɜrd/
MalFet's Avatar
May 2010
NYC / Kathmandu
Posts: 8,632
Liked 1474 Times on 975 Posts depends on how much you mean by vibrating. Your goal is to get the surface liquid to circulate around. If you're getting that, it doesn't need to be a raging vortex or anything. If you can see movement in the liquid, I suspect that would be sufficient.

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Old 06-12-2011, 02:55 AM   #3
Jan 2011
Buffalo, NY
Posts: 69
Liked 4 Times on 4 Posts

I like where you are going with it but the only concern I would be worried about is the air coming out the back would make me nervous with air circulation that may contain dust or unwanted particles that could find its way inside the starter. The book Yeast says to keep it away from any drafts or windows. I keep my starters in a pot with a perferated insert inverted on top for ventilation. Everytime I walk into the kitchen I shake it a bit to keep things moving. This also keeps SWMBO from touching anything

For the record I know nothing about stir plates other than they work great for starters.
Primary:Chicken Livers IPA x10gal
Bottled: Milk Chocolate Stout,Dr. Spock's Bock 001,Dr. Spock's Bock 002

Yeast Bank:1056 3rd Generation

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