Gowanus Brewery

Using the New Stir Plate by Jeremy
May 31, 2008, 12:00 am
Filed under: equipment, yeast

The stir plate worked, but I need to fine-tune how I use it.

It lacks the power of a commercial stir plate, so I can’t get a vigorous stir when the 500 and 1000 mL flasks are full. That reduces the amount of oxygen I can pull from the air in the flask to the wort. It has more than enough power, though, to keep the yeast suspended and the wort well-mixed after that. Still, in the future, I’ll shoot to fill these things to only 3/4 capacity.

To begin, I stirred the wort at full speed before and after pitching the yeast to maximize the oxygen exchange. Once fermentation became noticeable, I stirred the starters only once a day to keep the beer evenly mixed. I noticed that, at least for the 1000 mL starter, which I let ferment out over about 3 days, that foaming would subside in between mixings and restart afterwards. That makes me think it was helpful to some extent, but not more than a vigorous shaking would be.

I have to do some follow-up homework here because at this point I don’t see how this setup is more beneficial than shaking the starter by hand vigorously before and after pitching the yeast and then once a day afterwards. The only thing I can do with the stir plate that I can’t do by hand is to leave it on throughout fermentation, which I didn’t experiment with.

Anybody have any information on this?


Leave a Comment so far
Leave a comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: