Stiiring the lee's

[Cellar_Rat]

In wine making there is often a benefit to stirring the lea's - might this 'add something' to beer making.
The brew is finished (just) - what about a good stir and then standing for 2 weeks?

[rjb222]

Brian do not stir up the trub. That is where there is flavors you do not want. Unlike wine making where stirring the lees will enhance the mouth feel and leave you with a buttery texture. With beer making there is the husks form the grains the left over hops ETC. That will make your beer unpalatable.

[Leon]

When is a good time to stir the lees in wine making?

[rjb222]

Doing a Sir De lees or a Batonage is done after the fine lees are settled down. You need to keep your sulfite levels up and once a week for a couple of months sanitize a spoon or some other tool that will fit into the neck of the carboy. Then gently lift the fine lees up off the bottom then air lock the wine again. Works well on Chardonnays some like it done to a Merlot or a Cabernet Sauvingnon. Almost any wine where if made from fruit your would initiate MLF. (Please excuse my spelling i know I misspelled the first two items but my spell checker does not give me the right terms.)

[Cellar_Rat]

This is typically used with grape wines, I don't know if it is used in kits. The idea to the round out some of the harsher tannins, improve the mouthfeel and aid natural clearing.