Swirling the Fermentor

[red_beard]

I just read an article about making Mead, and it suggested swirling/agitating the trub in the fermenter to release CO2 and help yeast to continue the process. Just wondering if any one has ever tried this with beer , and if it was helpful/harmful?

 

[skraeling]

I just read an article about making Mead, and it suggested swirling/agitating the trub in the fermenter to release CO2 and help yeast to continue the process. Just wondering if any one has ever tried this with beer , and if it was helpful/harmful?

rather curious about this myself.

http://brulosophy.com/2016/10/17/th...tion-during-fermentation-exbeeriment-results/

not much difference potentially

 

[bruteforce]

I just read an article about making Mead, and it suggested swirling/agitating the trub in the fermenter to release CO2 and help yeast to continue the process. Just wondering if any one has ever tried this with beer , and if it was helpful/harmful?

i do it all the time. seems to help finish out bigger beers and saisons that crash if the temp drops overnight

 

[day_trippr]

"Rousing" is a common practice, particularly with bigger beers, but also with recalcitrant yeast strains.

I had always chalked the benefit up to simply re-suspending the yeast; this is the first I've read of someone claiming it's because the CO2 content is reduced in the offing...

Cheers!

 

[red_beard]

Just an update, I just agitated my fermenter, which had stopped actively bubbling at least a week ago. The air lock is now bubbling again, not aggressive bubbling but a bubble every couple minutes. I will keep an eye on it and see how it does