I want to re-suspend yeast and generally keep a brew uniformly mixed in a carboy without having to open it and expose it to oxygen every time. Is there a hobbist-priced magnetic stirrer that works for this kind of application? Right now, I'm thinking about the long-term aging process of a red wine.
In a quick test I found that the dome of the carboy makes it a little hard for the stirrer. Most chemistry mixing flasks have flat bottoms it seems for this reason. The magnetic field from the external mixing plate is also weaker at the top of the dome (farther away). I'm fine if one side of the carboy is mixed more than others.