- Jan 15, 2013
- Reaction score
Yea, the shaking is more to get the dry yeast in suspension and not just caking on the bottom than anything else. I ferment in 5 gallon corny kegs as well. Closed transfer to fermentation purged serving kegs. So, yea... not sure. Thankfully, I just wasted Wakatu instead of something more expensive. Although, I was really looking forward to having a Wakatu IPA on tap :/Awkward indeed.
Dry yeast doesnt need oxygenation but there is a limit to how much oxygen you can get into your wort by shaking, it typically lower then yeast needs.
I guess the one other variable was that I switched to Bravo for my whirlpooling this time. I don't think Bravo has anything going on with it like extra manganese or whatever Scott identified as an oxidation precursor in his book. Could be wrong though