A Yorkshire square, even at home-brew scale, is the most effective way to rouse yeast back into the fermenting wort and knock out quite a lot of the dissolved CO2 potentially reducing stress on the yeast cells. I don’t recognise the logic of actually aerating fermenting wort once fermentation peaks. It makes no biological sense, to me. I think it was just a reasonable (but wrong) assumption some brewers made back in the day. A standard (single vessel) square fermenter is the next best open system for English ales, it fails to capture yeast automatically and isn’t designed for such vigorous rousing.
Thanks for all this and I'm truly impressed with your build (and coming to know more of your experience and knowledge - here and mentioned on British site(s)). Do you have a build thread somewhere?
A Yorkshire square, even at home-brew scale, is the most effective way to rouse yeast back into the fermenting wort and knock out quite a lot of the dissolved CO2 potentially reducing stress on the yeast cells.
You mean, as you've done, right - literally, a true Yorkshire square, but on the home-scale?
I don’t recognise the logic of actually aerating fermenting wort once fermentation peaks. It makes no biological sense, to me. I think it was just a reasonable (but wrong) assumption some brewers made back in the day.
So far, I rouse 3X daily for a few minutes each time, watching the barm; and stopping once it shows sign of ebbing. In other words, I don't stop at peak fermentation, but after, very soon after, when the first sign of slowing down takes place. So far, that has been at about 72-80 hours post-pitching. I should also mention I'm kind of amazed how quickly these beers have fermented out, and equally pleased how they're tasting - esters and fruitiness, but balanced and pleasurable. But always up for learning and improving - and also, this isn't inconsequential - tapping as best as possible time-honored traditional practice. That's really important to me.
A standard (single vessel) square fermenter is the next best open system for English ales, it fails to capture yeast automatically and isn’t designed for such vigorous rousing.
Are you saying that an open square, by it's geometry, sort of helps constrain a "too-radical" hand-rousing, that can happen with a typical round, open fermenter? And can you please explain a bit what you mean by "fails to capture yeast automatically...."?
Someone somewhere, can't recall if it was on here or another site, built himself a nice little square fermenter, wood-insulated, if I recall correctly. Be nice to find the thread again, if anyone remembers.
Many thanks.