McCuckerson

Recipes 

When I first learned to brew, it was accepted that just pouring the wort into the fermentor aerated the wort. If you listen to Brewstrong, they always talk about aeration with oxygen or pump. So....... How do you aerate your wort?

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"Real men drink their freakin' yeast starters...."

BrewThruYou

Recipes 

Williams Oxygen Aeration System

beeber

Recipes 

I use a drill with a paint stirrer attachment, I whip the wort into a froth.

sieglere

Recipes 

I've heard good things about using an imersion blender to both homogenize the wort before taking a gravity reading and aerating it in the process

two_hearted

Recipes 

same here. reminds me that I am out of O2.

Golddiggie

Recipes 

Modified version of this. I use a 20 cubic foot O2 tank and medical O2 regulator (with flow meter) so that i KNOW the infusion level.

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Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

CS223

Recipes 

Since I ferment in corneys, I just fill the corney half full, put the lid on, shake it to a froth then fill it with the remaining wort & pitch.

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My BIAB RIMS E-Brewery Build : My spunding valve build : My shamelessly cheap stir plate build : Cereal Killer Mill Tear-down : My Temp Controller Build : My awesome LHBS

Of all the things I've learned from HBT the single most important lesson has been: RDWHAHB.

ZombieBrew83

Recipes 

+1

Golddiggie

Recipes 

You'll never get above 8ppm of O2 that way. No matter how long you run the drill, or use a pump. It's a limitation set by the O2 concentration/level in the atmosphere. Those of us using pure O2 systems don't have that limitation. Plus we can get higher O2 ppm levels with far less effort and little time.

__________________
My RocketHub Project

Hopping Tango Brewery

跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1: MO SMaSH IPA
K2:
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine


...the right of the People to keep and bear arms shall not be infringed

BetterSense

Recipes 

I pour the cooled wort from my kettle into the bucket from about 5 feet up.