Stirplate to finish High OG beer?

[Fixedgearbeer]

Ok here's the deal>>>I've got a Belgian Dark and Strong in a secondary glass carboy. I just added sugar and have the beer at about 65f with a stir plate helping keep yeast in suspension and to finish fermentation. Will autolysis still happen if the yeast is in suspension? slower rate?

Since I haven't seen anyone talk about this in the forum, I'm starting to wounder if there is a reason not to do this....

[Brandon]

Oxydation is the first reason not to do it

[bub]

STOP THIS IMMEDIATLY
YOU WILL RUIN THE BEER WITH OXYGEN, stirplates are ONLY for starters.

That may be a bit harsh, but I guess if you have a WELL sealed fermenter it is probably ok, but no need to risk it.
BUB

[Fixedgearbeer]

Ok I'll stop it.... I understand the oxygen issue.

The stirplate is going slow enough as not to disturb the top layer of beer in the fermented [glass carboy]. Yet, as stated before.... I knew there there was a reason no one else was doing this.

Thanks for the headsup on a "DUH"!

[Mylo]

Yep, when I read the title I thought to myself that this is the kinda thing that if it was a good idea, we'd all be doing it by now.

I have heard of people bubbling up some CO2 in their conicals to rouse the yeast.

If it doesn't finish out - just throw some Brett in there! As far as increased risk of autolysis - I think you are under the same time constraints regardless of the rousing technique.


Mylo