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[DaBearSox]

I know kind of a strange question. I understand its a fining and it attracts the yeast by an opposite charge, I was just under the assumption that when it grabbed onto the yeast and pulled it down it would become inactive. I never read that anywhere its just what i guessed. I ask this because I racked my christmas ale using Wyeast 1450 Denny's Favorite a few days ago onto gelatin. I took a reading when I racked and it was a little higher than expected but it hadn't moved for a day. No activity while the yeast dropped out. Today I added my spices, a few vanilla beans and a spice mixture of mace, cinnamon, nutmeg, ginger and a few whole cloves. These were all soaked in 60 proof triple sec to ward off bugs. About 5 minutes after adding them i noticed bubbles rising and the airlock start moving again, an hour later there are foam patches forming at the top as if it has started fermenting again. I also notice some yeast cannons firing from the bottom with the pulled out yeast (you know what I am taking about).I am not really worried about infection just yet, mostly because it took off again so quickly and I would think bugs would take more than an hour to get it goin. I guess in reality I answered my own question, it probably does not deactivate the yeast. But could the tiny bit of oxygen introduced by the spices being poured in really start it back up again, i would think that I introduced at least that amount when I racked to the 2ndary. I am just hoping that it is Denny's yeast startin up again so I can possibly hit my anticipated FG.

[Big Nake]

Yeah, I don't think it deactivates yeast. It does drag it down and it seems to me that the gel & yeast combine on the carboy floor and get a little compacted. I suppose it's possible that a layer of gel formed over the settled yeast and when you added the spice mixture, you disturbed that layer and allowed the yeast to kick in a little. I wouldn'y worry at all... just another learning experience in the greatest hobby ever. Cheers.