Guys, this question is directed towards underpitching into moderately high OG wort (1.060-1.070).
I understand the higher the OG, the more yeast cells need to be pitched to do the job. My question is, if lets say you made a 5GAL batch of wort within the above mentioned OG range, and pitched 1 pack of lets say s-05, when fermentation slows or stops, could you not stir up the yeast cake at the bottom of the fermentation bucket and have it finish up the process? Perhaps the yeast cake at the bottom isn't much good anymore due to the higher OG?
Does anyone here ever stir up the yeast cake during fermentation? would this produce off flavors or anything worth noting?