I'm trying to work with high flocculant yeast, so I'm picking up my carboy and giving it a daily swirling. I'm wondering if anyone has ever used a magnetic stirrer to keep their yeast in suspension? What were the results?
I just brewed a 10 gallon batch of Helles that is now in the fermenter. Based on the the brewing chemistry calculator I used I added 3.5 tsp of lactic acid to reach a pH of 5.4. This was added to the strike water only. I was in a hurry and didn't double check before brewing. After the fact...
