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Old 11-08-2012, 01:53 PM   #1
mmead
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Nov 2011
Staunton, VA
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To prevent any of the yeasties from getting smothered. I'm thinking of coating a piece of iron with neutral inert silicone and dropping it into the carboy so I can stir up the yeast from beneath by running a strong magnet about on the surface of the bottom. Do you think this would work?



 
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Old 11-08-2012, 02:00 PM   #2
Jayhem
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Culpeper, VA
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This is basically what a stir plate does. If you are doing things right with temp control there should be no need to ever stir up the yeast.


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Old 11-08-2012, 03:07 PM   #3
inhousebrew
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Aug 2012
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When I do big beers (which is the only time I feel the need to rouse the yeast) I just rock the carboy lightly for about a minute. Swirl it back and forth a bit.
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Old 03-05-2013, 05:40 PM   #4
triat00
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Nov 2011
Quebec, Quebec
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inhousebrew, when are you doing it? After the Krausen drop? after X days...

 
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Old 03-05-2013, 06:39 PM   #5
TopherM
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Mar 2011
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With a proper starter/pitch rates, proper oxygenation for yeast health, and proper fermentation temperatures, you would never have to rouse the yeast. I certainly would work on that end of the equation first.
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Old 03-06-2013, 01:53 PM   #6
triat00
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Nov 2011
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Quote:
Originally Posted by TopherM View Post
With a proper starter/pitch rates, proper oxygenation for yeast health, and proper fermentation temperatures, you would never have to rouse the yeast. I certainly would work on that end of the equation first.
I know but I had a belgian triple that stoped at 1.020 from 1.080 and I wanted it to get lower FG. Next time ill oxygenat more and Ill finish the fermentation higher (72). I just wanted advise if all that doesnt workout.



 
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