Stirring the wort

[sprintbrew02]

Hi there,

I wonder if it is ok to stir the wort in order to reactivate the fermentation. I don’t know if this makes any sense, but my IPA has been in the fermenter about 7 days now and I thought I’d give it a stir. Any thoughts on that?

Ted

[mysterio]

but my IPA has been in the fermenter about 7 days now and I thought I’d give it a stir. Any thoughts on that?

Have you measured the gravity of the wort? Unless it has stuck prematurely then there's no need.

[David Edge]

just don't allow the wort to splash or aerate as this could result in oxidation.

A fact that evidently eludes users of Yorkshire square fermenters (Thwaites, Black Sheep, Sam Smiths, Tetleys and until recently Kimberley) ;-)

They rouse their yeasts by pumping them during fermentation through a fishtail and produce a fountain of yeast a metre or two high. They use the strains that Graham Wheeler refers to (sensibly enough) as 'Northern Strains'. Other people have to rouse their yeasts, Burton Bridge springs to mind. It's a two-edged sword. Highly flocculent yeasts help you make star-bright beer, but may flocculate before fermentation is complete.

[brewsters millionths]

if the beer hasn't completed fermenting yet wouldn't this just send the yeast back into aerobic mode and reproduce a bit rather than oxidise the beer?

[David Edge]

That's interesting and helpful; so would you advise adding yeast nutrient to kit beers regardless in the hope of improving the poor yeast's lot?

[Graham]

I'd love to get stuck into this one, but as usual I am incapacited. Some of what is going on is my fault. There is one statement in my books that I would willingly retact;it was badly written, but I will not go into that just now.

If your beer is not very close to final gravity, do not be afraid of re-oxegenating it. Some yeasts need it. Believe me.

Anyway, I am pissed, as usual, but it is now only five-to eleven, so I might be getting better.