I am interested to hear your results. I think one of the big reasons that so many brewers are hesitant to pitch the full volume of a rather large starter is because for a fully-attenuated/finished/flocculated stirplate starter there is a large risk for oxidation in the starter beer. I have to believe that the risk for oxidation is minimal for a shaken-not-stirred starter pitched at high krausen, because the yeast are still working and there is not a continuous introduction of O2.
In my humble opinion, the foulness found in a stirred starter is more the result of shear stress on the yeast cells than continuous introduction of O2
. That ugliness without an increase in performance is the reason why I quit using my stir plate and went back to my old starter method.
I developed my starter method during a period of time when my understanding of yeast was nowhere near what it is today. Much like the discovery of penicillin, this method came about via serendipity. I started out making one quart starters in a 48oz glass Ocean Spray juice container. I went to make a starter and noticed that the container had sustained a sizable chip between uses. I had a 1-gallon jug that I used for making mead, so it used it. While no one would believe it today, I was seriously into strength training in my twenties and early thirties. Shaking the dickens out of a starter was just the result of being very strong. I noticed a huge increase in performance, so I stuck with the method long enough to understand why it worked.
I only offered the method to the forum because so many new brewers are led to believe that they cannot make healthy pitchable starters without making a sizable investment in an Erlenmeyer flask, a stir plate, and a stir bar. I knew that that claim was not true because I propagated yeast cultures from slant for a very long time before I started to use a stir plate. In reality, all that matters is adequate O2
and carbon coupled with good yeast transfer technique. As I mentioned earlier, most brewing strains exhibit NewFlo flocculation; therefore, they do not need help remaining in suspension.