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I don't shake up my yeast reactors. It makes an enormous mess and totally screws up the CO2 bubble rate. Some additional points:

I use 3L bottles with 2.5 cups of sugar, 1/2 tsp of yeast, and 1/2tsp of baking soda and I get 3 weeks out of a mixture. I dill the water up to the shoulders of the bottles.

I'm able to keep 4dkH drop checkers in the green on both my 20H and my 75g (75g has 2 reactors). Both use Hagen ladders to diffuse the Co2.

The baking soda adds a little buffering capacity to the fermentation mix so that the pH doesn't drop too fast and kill the yeast before the alcohol content does.

I mix up a new mix a couple days in advance, and let the yeast reaction get up to speed before I swap it in to my system
 
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