I'm brewing up a double IPA this Sunday that should be somewhere in the range of 1.082.
I went with the shaken not stirred method for my last batch and it produced a fine beer, but I also introduced too many other variables to decide what contribution the shaken not stirred procedure may have given.
My yeast is 4 months old Vermont Ale from the Yeast bay that I harvested from a stirred starter. Given the age of the yeast and the higher gravity of this beer, I decided to 'step' my 1L shaken not stirred starter. Not really stepping so much as just doing the process twice. The 1st batch I started today and will cold crash tomorrow evening to ensure I have a nice healthy amount of yeast. Then on Sunday morning when I brew, I'll repeat the procedure with the decanted yeast cake from today's starter, and pitch that at high krausen sometime Sunday evening.
Curious about other's thoughts are on this procedure under these circumstances.