My thoughts on this stem from this thread, in which I'm attempting to rephrase the original question --> Can a violent mixture of priming sugar cause a bottle of beer to overcarbonate??
Basically, I'm wondering if a static fermentation can TRULY reach its final / terminal gravity.
Until I decide to pick up a Black Maxx 5-gallon stirplate, it would seem to me that a static fermentation would have 0.001 of fermentable sugars left to successfully batch prime itself
with a vigorous (dare i say, violent!) mixture. One with a 6-inch vortex for at least 30 seconds.
With such a mixture, there is no doubt that each bottle will have the exact same amount of yeast and fermentable sugars... if there are fermentable sugars
So how many static fermentations truly have NO fermentable sugars after, say, 7-10 days primary && 21 days secondary??
EDIT: Please ignore any effects of oxygenation!! This thread is strictly about reading the TRUE final gravity. If a static fermentation can't reach final gravity in 31 days, then perhaps a Black Maxx could come in handier than I had planned??