Tip #12 Stir after inoculating
Joy Ting
This tip resulted from some feedback we heard last year from people using a new generation of rehydration nutrient that doesn’t require as many atemperation steps before the yeast is pitched. People using the nutrients loved how quickly inoculations could be made, but felt that the fermentations were sometimes slow to get started. Further investigation revealed the problem was actually in the lack of mixing that occurs with smaller inocualtion volumes. Whether you are inoculating with large or small volumes mixing after addtion can help ensure a homogenous fermentaiton and avoid several potential problems.
