I know people on HBT say it does, but I have some skepticism. It seems to me that when the yeast flocculates, it's made it's decision. Every time I rouse the yeast cake, it settles back down in no time. It's not as though when you get the yeast back into suspension they're like "oh ya, I totally forgot how awesome it is up here. I think I'll hang out."
Of those who say "yes, this works for me," has anyone tested to verify the results? I'd be interested to see the same wort, the same yeast, the same pitch rate, one carboy roused, the other not, and the FG results of each.
Of those who say "yes, this works for me," has anyone tested to verify the results? I'd be interested to see the same wort, the same yeast, the same pitch rate, one carboy roused, the other not, and the FG results of each.