Ok, i've had a few Samuel Smith's, so this might be silly. I had this silly idea to grab a fermentor, and a cheap pond pump ( or an expensive peristaltic pump!! ) , and my drill, and maybe drill a hole in the bottom of my fermentor ( just above the tap level, where the wall is flat ), and then drill one up near the top of the fermentor. Add some bulkhead fittings. Then, i'd hook up the pump ( obviously everything would be sanitised thrice times ) and flick it on every few hours for a few minutes in the first 36 hours of fermentation. Probably be a special brew only thing, as it'd introduce a higher infection risk than most, but, shit, we **** around with fancy mash schedules etc, but other than temp control, fermentation is pretty much the same.
Anywaaaaaay, what do you blokes think??. Obviously i'd be using a UK strain that likes being "roused" often.
Anywaaaaaay, what do you blokes think??. Obviously i'd be using a UK strain that likes being "roused" often.