[RPIScotty]

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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[denny]

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.

[klickitat jim]

Danger, vortex partial pressure debate ahead...

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

[Hooper]

That little tornado really impresses the grandkids though...So...I'm pretty sure it does O2inate the wort...

[RPIScotty]

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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[norcaljp]

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.