Aeration in Fermetor

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Aeration in Fermetor

Postby theashman661 » Thu Mar 06, 2014 4:30 pm

What would be some of the signs that NOT enough aeration was introduced into the wort prior to pitching the yeast?

-Fermentation stop within a few days?

I aerated my wort by dumping from a foot over my bucket through a strainer. Do you think this is enough aeration to get the job done??


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Re: Aeration in Fermetor

Postby slothrob » Fri Mar 07, 2014 4:50 am

Yes, poor attenuation and the off flavors associated with stressed yeast, weak fermentation and underpitching might be the result of insufficient aeration. Shaking vigorously for a few minutes is sufficient for aerating low gravity beers up to, perhaps, around 1.050-1.060. It may become limiting at higher gravities. I would imagine your technique comes close to aerating as well as shaking, but I'd consider shaking the carboy a bit anyway, just for insurance.

There are other factors, though. With a proper size starter or a fresh pack of rehydrated dry yeast, the demand for oxygen won't be as great. If you are pitching a less than fresh vial or smack pack of yeast, without a starter, then the demand for oxygen will be greater.
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