Stirring during fermentation

[gritmaster]

I am brewing a Dubbel w/ Wyeast 3787 right now, and, just like others have experienced, this yeast has formed a dense "top cap" (see https://www.homebrewtalk.com/f13/e-mail-wyeast-about-3787-a-53838/), necessitating a gentle shake each day to make sure some active yeast remain in suspension.

So I had a thought: has anyone tried fermenting their wort while constantly stirring w/ a large stir bar/stir plate? Kind of like a starter.

Of course you would need to do this under a little bit of CO2 pressure, so you don't "suck in" oxygen, and oxidize your beer.

Thoughts? I have access to such equipment and wondered whether or not to try it. I use 6.5gal glass fermenters BTW.

 

[MalFet]

The main purpose of a stirbar is to keep the liquid moving to promote gas exchange (particularly oxygen) at the surface. With something like this, all you really want is to keep your yeast mechanically agitated. Like you mention, you'd have to be very careful to keep your carboy positively pressured, and I'm not sure how easy that would be. Does the gentle shaking get you down?