From the HBD Archive
From: Alan Mayman <>
Subject: Rousing Yeast
Date: 1992-07-09 19:57:37 GMT


Once before, a long time ago, I had enquired about how one goes about
rousing yeast. The response I received suggested vigorous agitation
of the brew for several minutes.

Alas, Monday night I finally admitted to myself that my fermentation
had stuck & tried this method out with no success.

Is the agitation supposed to introduce oxygen? I hated the idea of
stirring up all that gack on the bottom, would racking violently be
a better alternative? Please help, I hate wallowing in ignorance :(

- Thanks in advance to all


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