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I kid. The Saison wasn't nearly as horrendous as I expected.
9 days is way too early to be concerned about beer appearance/clarity at this stage of fermentation. Let your beer sit for at least 2 wks total prior to packaging. During that second week after fermentation has died down, the yeast will still continue to clean up after themselves (conditioning), improving the beer, as well as allowing the yeast to drop out of suspension resulting in a clearer final product.
Whether or not stir plates provide any appreciable level of aeration (either before or during active fermentation in the starter) is a topic I have seen debated almost endlessly. Are you aware of any studies on this issue? I'd love to get a definitive answer; all I've ever seen is conjecture.
It doesn't seem like it would be a difficult experiment for someone with the proper equipment.
Too bad there isn't a chiller built in to the zymatic. Then it truly would have been automated, but probably add another $1k to the pricetag...
New roof or zymatic? Choices.
I see, that makes total sense that the recirc and heat would cause volatile molecules to go bye-bye. I was very skeptical but it sounds amazing.
I just read up about the zymatic and am considering it. (I wish it was $1k instead of $2k) I see that it doesn't really boil, it heats to just under a boil. Has anyone who has used one brewed some pilsner malt heavy beers that might be susceptible to DMS?