Jay Posted January 6, 2016 Share Posted January 6, 2016 Curious on thoughts of those agitating their fermentations. We currently ferment open top 300 gallon batches. I have spoken to some distillers who see an extra ABV point by continuously agitating throughout the fermentation cycle. I'm not trying to start a debate our fermentation philosophy just curious at a high level if you have found it beneficial to continuously agitate your fermentations. Link to comment Share on other sites More sharing options...
SpiritedConsultant Posted January 6, 2016 Share Posted January 6, 2016 Agitation during fermentation is primarily useful if you have a highly flocculent yeast and/or a lot of solids. If you agitate in a manner that introduces additional O2, could actually reduce your yields, as the yeast will propagate at the expense of ethanol production. 1 Link to comment Share on other sites More sharing options...
JohninWV Posted January 7, 2016 Share Posted January 7, 2016 I can't imagine there's any good reason to agitate a grain-in fermentation. Post fermentation, like a beer well for example, is pretty harmless and routine but you do need to watch O2. Link to comment Share on other sites More sharing options...
Jay Posted January 7, 2016 Author Share Posted January 7, 2016 The O2 introduction was my main concern but I tend to agree that agitation isn't necessary. Link to comment Share on other sites More sharing options...
Dehner Distillery Posted January 8, 2016 Share Posted January 8, 2016 I would say that we swear by agitating the ferment. A very slow agitation is all you need. We find it will finish out faster, and have a higher yield. Especially near the end of the fermentation process it helps keep the yeast suspended so you get all the goody out of your batch. Link to comment Share on other sites More sharing options...
Jay Posted January 8, 2016 Author Share Posted January 8, 2016 Dehner, Are you practicing closed top or open top fermentation? Link to comment Share on other sites More sharing options...
Squarrel Barrel Posted January 20, 2016 Share Posted January 20, 2016 If you are using closed and cooling jacketed fermenters, it may be worthwhile agitating a fermentation with lots of solids to keep the temperature more even throughout the fermenter, and speed the yeast activity. Link to comment Share on other sites More sharing options...
andyman30 Posted April 4, 2016 Share Posted April 4, 2016 During a tour of Bruichladdich, they mentioned that the agitation/oxidation of wash was very beneficial. It removes ethyl carbamate (spelling), which is a precursor to cyanide. It also promoted the interaction of sulfur and copper in the still, possibly benefiting the sensory profile and providing less sulfur in the final product. Link to comment Share on other sites More sharing options...
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