I use either a mixstir attachement for a cordless drill (like a paint stirrer, in fact you can USE a paint stirrer) or lateley I have been sanitizing my balloon whisk and just going at it.
My beers are very green apple-y (acetaldehyde) and sort of puckering at the end. Generally, I make Stouts and IPAs and never really had that problem before because the flavors are usually hidden by dark malts or lots of hops. But, now I'm making session beers and it's simply frustrating. So, I have a few ideas of what it might be:
1. Young / Green beer. I'm going to age it a little bit to see what happens.
2. Unhealthy yeast. I'm going to try to create a yeast starter and increase aeration.
3. Water problems / mash pH problems. I'm going to try different brewing salt additions to my water to see if I can get the pH under control.
I'm would like to do one thing at a time so I can see what the true problem is....
If you have any ideas, let me know!