[bengelbrau]

I chill before adding O2, since the liquid will be able to hold more gas at a cooler temp

[Joe Sr.]

My friend taught me to aerate after pitching and also to rock/shake the fermentor every few days. I brew 2.5gal batches so it's easier for me to do that.

Really?  Like how violently do you shake the fermenter?  I'd let that habit go, personally, even if it's not a violent shake.

The only time I'll mess with the fermenter is toward the end of fermentation on a big beer.  And then, it's a gentle swirl once or twice and warming it up.

[majorvices]

My friend taught me to aerate after pitching and also to rock/shake the fermentor every few days. I brew 2.5gal batches so it's easier for me to do that.

Really?  Like how violently do you shake the fermenter?  I'd let that habit go, personally, even if it's not a violent shake.

The only time I'll mess with the fermenter is toward the end of fermentation on a big beer.  And then, it's a gentle swirl once or twice and warming it up.

Yeah, no need to shake a fermentor after fermentation has started. Only reason hyou would ever need to do that is to rouse the yeast and only a few strains pose this problem (WLP002 for instance).

[curtism1234]

Really?  Like how violently do you shake the fermenter?  I'd let that habit go, personally, even if it's not a violent shake.

The only time I'll mess with the fermenter is toward the end of fermentation on a big beer.  And then, it's a gentle swirl once or twice and warming it up.

Just a few moderate sloshes to get everything moving. A lot of times I'll still ferment in a Mr. Beer keg and it's easy to leak out the top - so there is a degree of delicacy.

But if it's not needed I may have to re-think doing that. 

[majorvices]

Really?  Like how violently do you shake the fermenter?  I'd let that habit go, personally, even if it's not a violent shake.

The only time I'll mess with the fermenter is toward the end of fermentation on a big beer.  And then, it's a gentle swirl once or twice and warming it up.

Just a few moderate sloshes to get everything moving. A lot of times I'll still ferment in a Mr. Beer keg and it's easy to leak out the top - so there is a degree of delicacy.

But if it's not needed I may have to re-think doing that.

How do you think comemercial breweries ferment? They do not shake their fermentors and their beer attenuates just fine.

Your probably not hurting anything it is just not necessary for most yeasts. Now, that said, some strains flocculate early and may need roused, but even so I would recommend using something long enough to scrape the bottom to break up the yeast cake.

[brewday]

Aye, aye, oh, shake your fermentations....