shaking the fermenter

zeff · Post by **zeff** » Tue Sep 19, 2006 4:18 pm

Among other things stirring or shaking increases rate of reaction, so when you move your fermenter the airlock bubbles vigorously. Ive never heard of anyone doing this to decrease the fermentation time so im guessing that another reaction besides the conversion of sugar to ethanol takes place when its shaken. Does anyone know what happens, i cant think of a reason why another reaction would take place

copperhead · Post by **copperhead** » Tue Sep 19, 2006 5:11 pm

don't shake turbo washes you'll have a mess

junkyard dawg · Post by **junkyard dawg** » Tue Sep 19, 2006 5:12 pm

same thing as shaking a can of soda... just giving the dissolved co2 a chance to bubble out.

stoker · Post by **stoker** » Tue Sep 19, 2006 11:20 pm

I do it, instaid of stirring, so Idont have to open the lid of my fermentor

Watershed · Post by **Watershed** » Tue Sep 19, 2006 11:36 pm

We shake ferments in the lab vigourously to increase aeration and cell production - neither is desirable in an alcohol producing ferment, the first would promote oxidation and supress ethanol production and the second would just mean more crap to get rid of.

If I need to give a wash a stir - to break up a crust of fruit pulp or something, I just wash my hands and dive in.

dixiedrifter · Post by **dixiedrifter** » Wed Sep 20, 2006 12:03 am

I shake my turbo washes all the time... however I am using a 15 gallon drum as a fermenter which means that I got buttloads of headspace.

LeftLaneCruiser · Post by **LeftLaneCruiser** » Wed Sep 20, 2006 6:48 am

Like the dawg said: just a method to let the CO2 out.
Besides that it keeps the yeast in suspension, that just might get the fermentation reach it's end a little faster.
Could be used as an indicatoer also: if it doesn't bubble when you shake it the fermentation is done..

KJH

stoker · Post by **stoker** » Wed Sep 20, 2006 9:12 am

jep, those are the reasons I shake for