Originally Posted by kappclark
Wilserbrewer: How to you aerate after chilling ?
Depends, if pitching dry, sometimes I don't bother, as I feel there is adequate cell count to complete the job w/out the yeast reproducing. Yea, call me crazy again,but I feel if you pitch enough dry yeast, you don't need to airate the wort.
If repitching a slurry. I will try and use a good amount, I will also sanitze a two quart pitcher. Dip pitcher in the kettle to fill it, briskly pour it back into the kettle from say a foot above the wort. Repeat this for a few minutes and the wort is all frothed up. Simple, but very easy and effective.
Most of the beer I make is of moderate gravity and is consumed fairly fresh. If i were making something to "lay away", I'm not sure I would be quite so carefree.
and the product, 1/4 keg (7.75 gal) batch, 11 gal. kettle.
house ale at high kreusen