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In grain fermentation rousing yes or no?


Copperstill

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I've had talks with several distillers and brewers about this and I'm just curious and decided to take a poll. When fermenting with grain in who is rousing and who is not and why, and under what conditions?

cheers,

B

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Personally I'm interested in peoples opinions on the how it effects flocculation, attenuation, and osmotic pressure.

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I've tended to do something like this most especially if I have fermenters that are taller than they are wide (H:D ratio higher than 1.2). I've had problems with tall and skinnies with CO2 being forced into solution by the weight of that mash that putting the yeast under additional stress.

Particularly with grain-in mash I'm a fan of some agitation during the later stages of ferm. I've tried pump over but I think it's too stressful.

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I've tended to do something like this most especially if I have fermenters that are taller than they are wide (H:D ratio higher than 1.2). I've had problems with tall and skinnies with CO2 being forced into solution by the weight of that mash that putting the yeast under additional stress.

Particularly with grain-in mash I'm a fan of some agitation during the later stages of ferm. I've tried pump over but I think it's too stressful.

I've read that there can be an increase in congener production due to the raised osmotic pressure of mixing the cap back into the mash. Is that what you referring to when you write "too stressful"? So just to be clear the difference in your mind between agitation and pump over would be that in agitation you try not to break up the cap while in a pump over you flood the cap until it sinks and integrates back in?

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