Do you shake or swirl your fermenter?

[NeoBrew]

I asked the stir bar question a while back.

https://www.homebrewtalk.com/f39/theoretical-question-stirring-primary-fermentation-425275/

The answer that made the most sense was that oxygen for the yeast was not good for taste. I would think that shaking/swirling would get you some amount more oxygen. Would it be an imperceptible amount in this case?

i don't know what the best answer is. I've heard Jamil Zainasheff suggest rousting the yeast on big beers. I've done it from time to time. Like so many things, unless you do some more scientific comparison it would be hard to know for sure. Too many variables in a brew otherwise.

 

[divrguy]

I can understand gently swirling/stirring to get lees back into suspension..when I have a stalled ferment, (Happened when I had a very cold spell) but not to knock that nasty krausen back into my beer.

 

[EoinMag]

If you have a stalled ferment you've probably underpitched....do it right next time.

I have a 60l fermenter, it's impossible to rouse if I wanted to.