Aussiedistiller, Home Distilling, Moonshine, Home Brew

Just wondering what the go is with an electrical 'stirrer' or 'agitator'?

Seen a number in either FVs and even some boilers and I'm wondering of how much they affect, 1) fermentation? And 2) boiling?

I can understand that, in the boiler, it would 'mix' the heated wash with the ingested wash and thereby create more even heat-up (not sure if that has any effect) and I would suggest that it would reduce the 'burning' of the wash or components of say an all grain wash... but is that it? Is it worth it? Is. Let the only reason it's not in our hobby stills?!?

So, what then is the purpose of such an agitator in a Fermenter?
Likewise, I could postulate it keeps the fermenter contents well mixed thereby giving the yeast better access to ALL of the ingredients giving a better fermentation result?!?

Am I way off?

No idea have seen them in mash tuns to stop scorching and get better efficency. No idea why they would use them in fermenters...

So, what then is the purpose of such an agitator in a Fermenter?
Likewise, I could postulate it keeps the fermenter contents well mixed thereby giving the yeast better access to ALL of the ingredients giving a better fermentation result?!?

thats it.
Agitation is quite important in aerobic fermentation (in the presence of oxygen) to facilitate gas exchange (CO2 out, O2 in). Not so important under anaerobic conditions (alcohol fermentation), but as you said, it will prevent the yeast from sedimenting and guarantees better access to ingredients.

In scotland in there large fermenters there is a rotor blade above the wash that "chops" the head back down.

Also on direct fire still they use a "rummager" (agitator) to stop scorching.

Neither of these are required at hobby level as we don't do 20,000L ferments and have the ability to charge our boiler with clear wash :handgestures-thumbupleft:

Hah, one can only dream!

Ok, so no mythical benefit/explanation... I'm somewhat disappointed.

Thank you for your time.

An agitator in an FV may increase the amount of surface area of grain available , possibly increasing sugar/flavour access. You'd want to be sure it remains anaerobic, as some yeast strains shift to respiration instead of fermentation, and produce no alcohol. I think bakers yeast ferments anyway, but not sure on some of the fancier strains.

Fermentation causes a natural convection.

I can only see the benefit of an agitator in a mash tun :-B

In the simplest of liquids the is a phenomenon called Brownian Motion... this is where all the molecules in any given liquid continually collide with each other. This creates a perpetual motion in liquids. No liquid is totally 'motionless' even though we cant see it. So my suspicion is that in a wash situation, a lot of natural motion is doing its thing, and as Sam says, the impact of yeast, will contribute to further movement within as the dynamics of the internal environment changes.. I have no idea how this affects a real grain wash but think extra agitation may be overkill in a wash at our level. Agitation to prevent settlement and burn in a boiler...different story.

some yeast strains tend to flocculate more than others. I can see a benefit of an agitator in such cases (but cant prove it).