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-   -   aeration technique? (http://www.homebrewtalk.com/f13/aeration-technique-5376/)

rflach1 01-28-2006 06:51 PM

aeration technique?
 
i'm new to this wonderful hobby but i have become quickly addicted. my question is in regards to how everybody aerates the wort before pitching the yeast. so far i've tried to just shake the primary fermentor(not very easy with 5 gal of liquid in it) and i used my autosyphon to "pump" air into the wort. any opinions?

Kaiser 01-28-2006 10:32 PM

I use a porous SS stone (you should be able to get this system at your LHBS for $30) and an oxygen bottle from Lowes/HD to aerate my wort now.

before that I let the wort splash into the primary and topped off and chilled with cold store bought spring water. Some if the spring water you can get at the store is already oxygenated according to the label.

Any method that is forcing large amounts of unfiltered air through the wort bears the risk on getting an infection due to the spores and germs contained in the air.

Kai

El Pistolero 01-28-2006 10:58 PM

As Kai said, I also use O2 pumped thru a SS airstone. Other methods work, but for me this has yielded fast starts, vigorous fermentations, and good beer. :cool:

casebrew 01-28-2006 11:01 PM

Seems I read somewhere that aeriation is unneccessary? From some scientific tests of various methods and measuring lag times. But I just pinch the end of my transfer hose and squirt the wort into the fermenter, usually in two strerams. I figure if it's making piddling noises it's splashing. So far, no infections, 4 to 24 hour lag times, 8 batches of all grain.

El Pistolero 01-28-2006 11:11 PM

Quote:

Originally Posted by casebrew
Seems I read somewhere that aeriation is unneccessary?

I've also heard that for dry yeast it isn't necessary, but I also figure it sure can't hurt. :)

rewster451 01-29-2006 01:35 AM

I always just let the siphon hose kind of splash as it pours, and I shake the carboy after putting on the airlock. So far, much success. I suppose an O2 stone coudn't hurt, but I'm happy.

KopyKat 01-29-2006 03:27 AM

I just tried a method that someone posted that was to sanitize a plastic gallon jug, put a half gallon of wort at a time and shake it really hard. I tried this and got a half a carboy of foam which I had to wait to settle before adding the bottled water I had.
Think I will do the oxygen stone next time.

Kaiser 01-29-2006 05:30 AM

Quote:

Originally Posted by casebrew
Seems I read somewhere that aeriation is unneccessary?

It is, if you can pitch enough yeast such that significant growth is not necessary anymore. But since even professionals, who do pitch much larger ratios than most home brewers, aerate/oxygenate the wort, I believe it is better for your beer. You actually want to have some growth in the primary so the yeast can better adopt to the wort composition. And it needs to build up lipids to withstand the increasing alcohol levels. Ester production may also increase if there is not enough O2 present in the early stages.

It is not necessary for dry yeast since the yeast has been dried at high kraeusen. This means it is fully changed (lipids) with O2.

Others,
Yes there are lot's of techniques out there to aerate your wort. I used many of them too. But nothing is as easy, clean and reliable as O2 or filtered air. When I now siphon from the brew kettle into the carboy, I don't have to worry to splash sufficiently. I actually put the hose in the carboy and cover the opening with aluminum foil and just wait.

Kai

skydiverbob 01-29-2006 05:44 PM

I have an attachment on my CFC that injects the O2 as it passes through to the fermenter, works great. Before I got it I used a SS stone and just gave it a shot in the fermenter.

david_42 01-29-2006 08:52 PM

The OBC had a lecture from some of the local yeast pros and they said O2 and a stone is best, air & stone about 1/3 as effective, and shaking/splashing about 1/6th. I use a pump, filter and stone and aerate for 15 minutes, even with dry yeast. For high gravity ales, I'll pump in more air at 2 hours and 4 hours, unless I pitched onto a cake. In that case, I'm cleaning up blowoff at 2 hours and 4 hours.


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