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Is there a downside to shaking the primary fermenter to re-suspend the yeast if the fermentation is going slowly?

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The downside would be potential oxygenation of the beer, but "rousing" of yeast is a long-established practice. I'd suggest gentle swirling rather than shaking.

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    Gentle swirling is the key. – Denny Conn Jan 24 '14 at 17:27

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