haysie
homebrewing is the art of over analysing
- Joined
- 23/6/07
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Thx Folks,
I sorted it with the big washer on the hub (50mm) and the rare earth magnets just on the outside of this, 30 mm stir bar ex G&G, i get a nice vortex initially going a little hard then crank it right back. I spun a new 1084 the other night dusk til dawn on 1.5 ltrs and in the morning had a lovely krausen, switched off. Later in the day there wasnt a lot of activity so cranked it up again for a further 2 hours. This morning I had a half inch bowl of yeast, no different to my previous method of shake rattle and roll (always temp controlled). I have seen the charts re. yeast counts, stirrer vrs shaken vrs oxy but i am not convinced the stirrer provides more good yeast vrs dead yeast therefore attentuation issues as per an earlier post/experiment by sosman in this thread.
I turned it off after reaching krausen thinking oxidation, but not thinking too good because i will be pouring off all liquid and resuspending with some cooled, boiled anyhow.My thoughts eliminating oxi factor?
Is there a specific method I have missed re, "more yeast per ltr of wort".
Maybe just another piece of kit , but gotta try new tricks........ or just too bloody ******* ignorant to stick with what i know.
Thx again. Haysie
edit, i am running this off an old exchange battery 12volt in my shed, i stick it on one of those 12v **** smith jobbies...... nothing??
it was made per LC`s latest
I sorted it with the big washer on the hub (50mm) and the rare earth magnets just on the outside of this, 30 mm stir bar ex G&G, i get a nice vortex initially going a little hard then crank it right back. I spun a new 1084 the other night dusk til dawn on 1.5 ltrs and in the morning had a lovely krausen, switched off. Later in the day there wasnt a lot of activity so cranked it up again for a further 2 hours. This morning I had a half inch bowl of yeast, no different to my previous method of shake rattle and roll (always temp controlled). I have seen the charts re. yeast counts, stirrer vrs shaken vrs oxy but i am not convinced the stirrer provides more good yeast vrs dead yeast therefore attentuation issues as per an earlier post/experiment by sosman in this thread.
I turned it off after reaching krausen thinking oxidation, but not thinking too good because i will be pouring off all liquid and resuspending with some cooled, boiled anyhow.My thoughts eliminating oxi factor?
Is there a specific method I have missed re, "more yeast per ltr of wort".
Maybe just another piece of kit , but gotta try new tricks........ or just too bloody ******* ignorant to stick with what i know.
Thx again. Haysie
edit, i am running this off an old exchange battery 12volt in my shed, i stick it on one of those 12v **** smith jobbies...... nothing??
it was made per LC`s latest