At the risk of upsetting the site's grand matriarch...
The "expert" male opinions are often (at least in my case) earned through years of trying to expand our better half's enjoyment of the world of beer we love so much.
That and personal experience. A PA sure wasn't what broke me into craft ale.
As long as your post is I'm surprised you couldn't come up with another reason. What I'd you want to use that yeast cake to eat up another batch? Especially a high OG batch. It's like a 5 gal starter.
I almost always do this when making big beers as it can be challenging to make a large...
My (and others here) stirstarter required some tweaking. The magnets weren't strong enough and kept tossing the stir bar. Got a couple rare earth magnets from Ace and added it to the ones provided. Keep in mind if you have issues. They may have corrected this
If you don't have equipment to make starters brew a lower gravity beer with the same yeast and reuse the yeast cake. It will have no problem chewing up all those sugars.
A stir plate might be a great Xmas request
Never had a bad experience with STG. Been a customer since 2007
shop mills are so heavily used you always run the risk of a poor crush. Always inspect your crush be it done on your mill or others. If it isn't your mill some bloke before you may have misadjusted it or ran Belgian candy sugar...
Please someone smarter correct me but wasn't the blending done traditionally at the pub? Some old with the new. And post harvest some fresh fruit. Of course this was prior to large scale bottling lines
I'd imagine there are nuances lost when it's blended a while before consumption
Recently tapped my first sour also a Flanders brown. Quite amazing. I used 3" of an oak spiral and it gave a nice subtle undertone. I gave it a ton of time, 2.5 yrs. the best part is how few enjoy the style so I know I will have it for quite some time to savor. Enjoy!
One way to resolve a stuck fermentation is to transfer to a secondary vessel. A little kick up in temp can help if you are on the low end of the range.
The best way is to avoid it all together by making sure to use a healthy size starter and to blast the wort with O2. And again don't let it...