Once fermentation slows down, is there anything to gain or lose by reswirling the primary fermentor to try to resuspend yeast or kickstart additional fermentation?
Should it be a set it then forget it process and as little disturbance as possible?
It’s possible to gently swirl and warm up the beer to drop a few more gravity points if the yeast are highly flocculent/low attenuator. Otherwise there is really no benefit. You’re not going to hurt anything as long as you don’t shake the hell out of it. You’ll want to give the yeast time to settle back out, too.
rgr that! thanks!
I swirled it yesterday and it seemed to stop things no more bubbling…but still smells like its still going fine!