Too much yeast growth at start will indeed produce more diacetyl. See
Shaking it a few times should not have a noticeable effect apart from the before mentioned benefits. Considering that this is a practical possibility (for homebrewers definitively), then that is quite good advice indeed! Quodos to Ricardo for putting the finger firmly on this solution.
(Substantially) larger volumes use thermal zones to encourage yeast movements (see ZKV). It's not as rough as using an agitator outright. None of this should be a concern for micro volumes though.
I'd keep it as simple as possible.Statistics: Posted by Weizenberg — Tue Sep 12, 2017 6:39 pm
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