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In the first stage of fermentation it could be some good. Yeast needs oxygen to the growth phase, when building membrane and other things needed to increase the cell count. When this oxygen is over, then the yeast can take its anaerobian way, and produce alcohol and carbon dioxide, which is needed for beer making. But if you shake your wort vigorously some ...


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Many factors: Was the 2nd yeast of the same lot code?! Yeast is finicky and may simply not react the same way twice if anything is even slightly different in your mix. Was the malt extract exactly the same as the 1st batch? Dry vs. liquid, fresh vs. 2 years old? Anything different in how you prepared additions like Chrystal malt, etc.? Any differences in ...


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Use a sterile wine thief to get a sample and take a specific gravity of your current product. How does it compare to the final gravity of your previous batch. Since fermentation is still proceeding, we can guess that you haven't reached your target gravity yet. Which means the krausen is heavier that it was last time... Possible causes... Did you use ...


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I don't know the answer, but vibration and agitation are not the same thing. I don't think the vibration from the washer will do much to keep yeast in suspension. I do think I read once that vibration can stress yeast out. But at what frequency I don't think that is clear.


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I would also be concerned with the washing machine's effect on your wort temperature. If you use hot water "for your whites", that heat will rise, right into your fermenter. Where I live, (Florida) keeping the wort cool is a real challenge, especially during the first few days of fermenting when the alcholol level is not yet high enough to limit yeast ...



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