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-   -   Aeration requirements for yeast/bacteria blends (http://www.homebrewtalk.com/f127/aeration-requirements-yeast-bacteria-blends-369316/)

zendog 11-21-2012 11:15 PM

Aeration requirements for yeast/bacteria blends
Couldn't find any discussions or articles relating to this. I will be making my first sour (Flander's Red) using WLP665 (similar to Wyeast roseleare) and will be pitching 1 vial for primary. My target OG will be 1055. Since 665 includes saccharomyces, it seems like a little oxygen is needed for primary fermentation. For normal beers I use pure O2. My options seem to be:

1. No O2
2. 1/2 the amount of O2 that I would normally use
3. Full amount of O2 I normally use

What is the consensus?

Rob_B 11-22-2012 01:30 AM

I would aerate as usual since the sacch is going to be the first in line to munch on the sugars.

Calder 11-22-2012 03:38 AM

Aerate well. Maybe not go over-board, but you do want the sacc to do it's normal job.

BryanThompson 11-22-2012 12:49 PM

If the blend has pedio then I wouldn't aerate it. Any off flavors produced from stressed yeast will be turned into other compounds by the Brett.

zendog 11-25-2012 04:04 AM

OK. White Labs responded to an email with my same question posted here. They say normal aeration, so based on the majority, I'll just do that.

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