meh. you're all crazy. it's another boogie-man. revvy, i'm dissapointed in you...you're supposed to dispel these rumors
nope. some people worry about oxidation, but as long as you're not opening the top, there is no oxygen in your fermenter so there is no need to worry.on my Witbier i shook it daily after Krausen dropped a bit. A few times it started up again. Most of the time after krausen drops , usually on 8 day, i will shake it to get yeasties that are stuck on top sides into suspension. If they flocculate out great, if not they keep fermenting. If I am doing something wrong, I'd like to know???
btw, the krausen is mostly yeast gathering at the top. making them fall back into the beer will keep them more active and WILL result in a faster fermentation, a faster flocculation, and inevitably a quicker beer.You're not talking about krausen...knocking it down or otherwise....
The problem is that you don't know what oxidized beer tastes like. I can guarantee you that your beer is oxidized and that you need to send it my way for disposal.i've drank beers that fell clear after a mere 4 days and they were excellent. i've never had a problem with oxidation in my aged beers.
Dude, I just want free beer.guarantee me, eh? i can guarantee you are full of it and so are all these other guys who think they are going to oxidize their beer in A CLOSED CONTAINER DURING ACTIVE FERMENTATION.
If air is going INTO your fermenter at this time, you have bigger problems than oxidation. that's the point of the airlock is to let AIR OUT.
I only mess with it if it's stalling on me, or if there is a prolonged, creeping fermentation that is close to FG but prevents bottling nonetheless because of continued CO2 release. Otherwise, I am happy to have a nice layer of yeast isolating the trub from the rest of the beer.How many of you shake your primaries to get the cake suspended during fermentation, and when/how often do you shake it? Is more than 3 times playing with it?
OK, I agree. But what are the chances it will oxidize it?wah...not really. it's more of who is right.
not that any one method is ever the only correct one, but i would just like to state once and for all that shaking your fermenter will not oxidate or in any way screw up your beer.