I’ve recently began paying more attention to yeast quantity, health and starters and was interested in what brand everyone is using for their stir plates. I know there are options to make my own, but for the sake of time I’d prefer purchasing one. Thanks!
Do a quick search for the “shaken not stirred method”
Many here have abandoned the stir plate
There are several others, but I believe this is the master thread on the topic: https://www.homebrewersassociation.org/forum/index.php?topic=24447.0
It’s a long one.
To answer your original question, I have a Corning (suplus lab equipment from Ebay).
I’ve got a word document with links to S. Cerevisiae’s best posts if your interested.
Stir starter (brand) is a decent entry-level stir plate.
I have not abandoned stirred starters. I’ve keep a lot of tools in my toolbox 
My most recent beer in the fermenter is my first shaken not stirred starter, so the jury is still out for whether I’ll continue with a stir plate.
That said, I built a cheap one myself using a computer fan and some small strong magnets. A relatively easy project that has worked out great for me. The beauty of the home made version is that you can make it as basic or cool looking as you want by your choice in box. It only took a few hours to build and maybe another 2 hours in planning/prep.
Here’s the thread that started the brew-ha-ha. (does that constitute a pun?)
https://www.homebrewersassociation.org/forum/index.php?topic=21705.0
Like this OP, I asked a simple question about stir plates.
While I’m at it, I’m going to take credit for suggesting the name. On page 5 of that thread I posted:
“S. cerevisiae,
You should go by James Bond 007. Shaken not stirred, you wouldn’t want to bruise the yeast. :-)”
And the name stuck. But the correct name should be Shake-to-all-foam, Pitch-at-high-krausen. But that’s a mouthful and the acronym (STAFPAHK) would make the DOD jealous.
I meet in the middle, because I don’t want to give up my stir plate
I shake vigorously for foam, turn the stir plate on high for a little bit, then turn down to a tiny dimple so it stirs slowly and releases c02 from solution, and pitch at high krausen still. Should still have all the benefits from the shakken not stirred method of high yeast reserves while still aerating well and also off gassing the c02 from solution which is said to promote a bit more cell growth.
[quote=“Footballandhops, post:2, topic:22182, username:heavydeadlifts”]
Do a quick search for the “shaken not stirred method”
Many here have abandoned the stir plate
[/quote
I am one. After using a stir plate for years, I’ve found I get equal or better yeast performance without one. And it’s just one more thing I don’t have to deal with now.
[quote=“denny, post:9, topic:22182, username:denny”]
Me too
I use the stir plate to oxygenate the wort for an hour or two…then I shut it down and add the yeast…I might shake a few times if I’m in the room…
How is this different than shaking vigorously?
I never said it is this different than shaking vigorously…It’s just a way I get to use my stir plate and don’t have to break out my O2 wand for a starter…And…my yeast don’t get dizzy…
Have you tried the shaken starter? You could pitch the yeast after you shake and use that stir plate as a paperweight. [emoji6]
I am not convinced that a stir plate adds oxygen by swirling wort.
I’m not either after some of Mark’s posts.
I’m pretty much convinced it doesn’t.
Danger, vortex partial pressure debate ahead…
They do a great job of mixing agar powder into hot wort.
That little tornado really impresses the grandkids though…So…I’m pretty sure it does O2inate the wort…
Even if it does (which I don’t think it does) it can only reach air saturation anyway. Shaking takes less equipment and time to do the same thing.