I'm smrt

[CascadesBrewer]

There's a bit more to that method.
You need to shake again, each time after the foam has receded. As much and often as you can. Most growth happens in the oxygen-rich foamy phase.

That might be your process, and I have heard of people that use a plastic bottle and squeeze out the CO2 to allow air/Oxygen back into the jug, but the multiple shakings is not part of the process from the guy that first proposed "shaken not stirred", and it is not part of my process.

Info from "Saccharomyces": Shaken, not Stirred: The Stir Plate Myth Buster | Experimental Homebrewing

A little more info: Shaken-not-Stirred Yeast Starter (Illustrate Steps for the SNS Method)

 

[matt_m]

I've brewed a few batches with the stir bar in the fermenter. On purpose, of course. For science.

I bought a pack of them too so I can experiment more.