Hot answers tagged shaking
I wouldn't bother, but if you do, don't shake them hard, because it will denature some of the foam-producing proteins, and has a chance of reducing head retention. Be lazy and let it do its thing.
Stirring is not needed while the yeast are actively fermenting because the fermenting wort is naturally turbulent - i.e. it self-stirs. This churning mixes the wort ensuring the yeast are suspended more-or-less throughout the wort, so they are always in contact with their food supply, making additional stirring redundant. The turbulence in the wort comes ...
Your yeast is not getting more active its just bubbles. Shaking the completely fermented beer is only knocking CO2 out of solution. Shaking in secondary can be a problem if there is O2 in there. It will mix with the beer and likely cause some oxidation.
EDIT: As far as a best practice, I would SAPS it :D (FYI, I made that acronym up...) Starter - Create a starter to get the cell count high enough - http://www.howtobrew.com/section1/chapter6-5.html Aerate - Before pitching, use one of the many available methods to aerate the wort - http://www.howtobrew.com/section1/chapter6-9-2.html Pitch - When the ...
...so you want to shake the yeast after fermentation is complete and you've racked off the lees? If anyone disagrees here, please weigh in, but I don't think you'll see a difference, and if anything, you're at a slight risk of oxidizing your beer. If you're talking about how the Wyeast pack balloons up after you shake it, that's because you're knocking a ...
In general there is no reason to do this as it just prolongs the settling out of all the yeast. If you had good yeast health going into the bottling phase all should be fine. I don't like to intervene with the process any more than necessary, unless something out of the ordinary occurs. If your bottles don't carb up, or they seem inconsistantly ...
Another downside to shaking after fermentation has begun is you run the risk of getting the dried Krausen off the side of the fermentation vessel. That mixed with the extra oxidation you'd cause can cause quite a bit of bitter, papery off flavors.
Assuming you're talking about when the yeast is first pitched, we do shake the carboy. Or, well, I do, in order to get oxygen into the wort. As for a stirplate, I would imagine that it would have to be fairly big to scale up to carboy dimensions. And your stirbar would be sitting in the carboy until you were ready to transfer.
One reason to try and keep the yeast in suspension is that a better contact between yeast and beer helps the yeast to decrease diacetyl. Depending on whether you have had a proper secondary fermentation before bottling, this could be important. I agree however with the security-concerns already mentioned further up.
I does help to shake the bottles when conditioning because it will help the yeast process the sugar faster and produce pressure in the head space that will eventually be the carbonation in your beer. You should only have to do this the first few days of conditioning.
Shake it up, but only after the aggressive fermentation period is over with. This will typically be 4-7 days in the primary. Only shake in the primary! You risk oxidation at any other point. The oxygen has already been forced out of the carboy, shaking can in fact liven the yeast and make nutrients that settled into odd areas once again available to them. I ...
From commenter Mike S: http://www.howtobrew.com/section1/chapter6-9-2.html Explains why you shake at the beginning. http://www.howtobrew.com/section1/chapter6-9-3.html Explains why you do not shake after primary.
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