Author Topic: Stir Plates  (Read 2324 times)

RPIScotty

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Re: Stir Plates
« Reply #15 on: January 20, 2016, 05:53:48 am »

I use the stir plate to oxygenate the wort for an hour or two...then I shut it down and add the yeast...I might shake a few times if I'm in the room...
I am not convinced that a stir plate adds oxygen by swirling wort.

I'm not either after some of Mark's posts. 


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Offline denny

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Re: Stir Plates
« Reply #16 on: January 20, 2016, 09:47:37 am »
I use the stir plate to oxygenate the wort for an hour or two...then I shut it down and add the yeast...I might shake a few times if I'm in the room...
I am not convinced that a stir plate adds oxygen by swirling wort.

I'm pretty much convinced it doesn't.
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Offline klickitat jim

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Re: Stir Plates
« Reply #17 on: January 20, 2016, 10:07:05 am »
Danger, vortex partial pressure debate ahead...

They do a great job of mixing agar powder into hot wort.

Offline Hooper

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Re: Stir Plates
« Reply #18 on: January 20, 2016, 10:17:42 am »
That little tornado really impresses the grandkids though...So...I'm pretty sure it does O2inate the wort...
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RPIScotty

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Stir Plates
« Reply #19 on: January 20, 2016, 11:03:31 am »
That little tornado really impresses the grandkids though...So...I'm pretty sure it does O2inate the wort...

Even if it does (which I don't think it does) it can only reach air saturation anyway. Shaking takes less equipment and time to do the same thing.


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Offline norcaljp

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Re: Stir Plates
« Reply #20 on: January 20, 2016, 03:24:42 pm »
I am one.  After using a stir plate for years, I've found I get equal or better yeast performance without one.  And it's just one more thing I don't have to deal with now.

Question for you, since you're the most experienced brewer I know for the yeast named after you. What sort of attenuation do you normally see from a 1st Gen pitch of 1450? I wasn't thinking and did a shaken not stirred starter for the first time with too many other new variables. Not only did I do shaken method for the 1st time, this was the first time using 1450. The beer had a SG of 1.087 and is an imperial stout. It got down to 1.025. All in all I'm happy, just trying to evaluate if the attenuation I saw is in line for this strain of yeast for a first pitch from a smack pack.
Joel Prater

I prefer to drink my bread, thank you