So I hear that this is really important, but I have never had a stuck fermentation or had any problems and all I do is pour the wort into the carboy through a funnel and shake it a bit (30 seconds) once I pitch the yeast. It always ferments pretty well, and in my cooler my beers usually go from 1.040ish to 1.010 ish in about 7 days, with most of that being in the first three days.
The reason why I'm asking is people talk about airstones, shaking the crap out of it, doing a lot more than I am... am I hurting the quality of my beer somehow?
The reason why I'm asking is people talk about airstones, shaking the crap out of it, doing a lot more than I am... am I hurting the quality of my beer somehow?