I wouldn't consider it a problem. It's actually a good thing because at least they are getting full contact with the brew instead of digging themselves beneath the yeast trube. If you are afraid of getting the hop particles in you keg or bottles when syphoning it, I suggest putting some sort of...
Your beer will still taste great. The mouthfeel and head retention might suffer a bit but it will hardly be noticeable. Stouts are usually have a thick mouthfeel either way so malto dextrin isn't even necessary for that style. I guess it is a personal preference if ever.
You shouldn't be concerned however I am curious to know as to why you were told to stir your must? Usually you shouldn't agitate the must while it is fermenting. Leave the yeast in peace and let it do it's thing.
Good question. In my experiences, I never had any luck with them I'm curious to see what others have to say about this topic. I basically gathered all my empty twist offs, brought them back to the store in exchange for cap-off bottles. The store clerk was happy to provide them to me.
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