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Old 12-29-2009, 02:39 PM   #11
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Yup, and the results were inconclusive on that one.

I've done some oxygen/aeration experiments before but I limited myself to dry yeasts which I later concluded was stupid. Dry yeast is apparently freeze dried in a state of readiness, which I THINK means adequate glycogen stores for the upcoming ferment. Whatever you do, try to isolate the samples to a single variable.



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Old 12-29-2009, 02:51 PM   #12
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I recently listened to the August 7 2008 podcast on basic brewing radio, and they had a guy who tested three aeration methods (shaking, pumping air, pumping air with aeration stone). Shaking the carboy for 5 minutes was the most effective. The website also has a paper that he prepared.



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Old 12-29-2009, 05:32 PM   #13
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Quote:
Originally Posted by Coastarine View Post
You can do this yeast pitching rate experiment if you want to, or you can pick up the latest BYO, where several brewers did several test batches ranging from 1/4 the recommended rate to 4x the recommended rate and compiled their results.
From my memory, that only tested how fast the fermentation kicked off and how long it took to reach FG. The posted idea was to see if there was a taste difference in the end product.
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Old 12-29-2009, 06:33 PM   #14
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Quote:
Originally Posted by iamfoamy View Post
I recently listened to the August 7 2008 podcast on basic brewing radio, and they had a guy who tested three aeration methods (shaking, pumping air, pumping air with aeration stone). Shaking the carboy for 5 minutes was the most effective. The website also has a paper that he prepared.
There were a lot of inconsistencies with that experiment. I aerate with a scintered stone, and when I watch it the column of bubbles creates some pretty good stirring and currents that fly around in the carboy. I'll see pieces of break material/hops circling up and around in the wort. I just find it really hard to believe that I'm not getting pretty good aeration with that kind of air being pumped around and with that kind of circulation.
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Old 12-31-2009, 07:56 PM   #15
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All right, I think I am going to do the pitch rate experiment. I'll divide the batch up into 3 fermenters and pitch as follows:

1st fermenter - Quarter vial
2nd fermenter - Half vial
3rd fermenter - Starter built up a few times from the remaining yeast

I'll post my results in a new thread when I finish the experiment. Thanks for all the suggestions.

-AJ

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Old 01-02-2010, 05:01 PM   #16
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just my opinion, but i think quarter vial and half vial are a bit close.

i'd maybe do half - full? mrmalty recommends 1.8 vials for a 1.048 wort. So, to me, this is what you're doing:

1. (.25/1.8) = 14% recommended rate
2. (0.5/1.8) = 28% recommended rate
3. 100% recommended rate

doing half - full would be 28% / 55% / 100%, which i think is a nicer spread.

again, my opinion

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Old 01-05-2010, 05:17 PM   #17
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What about the notion that adding a drop or two of olive oil can be a substitution for aeration? That one always sounded fishy to me.

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Old 01-05-2010, 05:27 PM   #18
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As far as aeration, there is only so much O2 that can dissolve into your wort. Once you reach that number it's done. I've seen a couple of experiments that show that shaking is at least as effective as using an O2 stone, but there is always something cited to disprove the experiment. It would be nice to have a few people try using the same amount of the same yeast in the the same wort and see what happens.

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Old 01-05-2010, 05:41 PM   #19
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Quote:
Originally Posted by Homercidal View Post
As far as aeration, there is only so much O2 that can dissolve into your wort. Once you reach that number it's done. I've seen a couple of experiments that show that shaking is at least as effective as using an O2 stone, but there is always something cited to disprove the experiment. It would be nice to have a few people try using the same amount of the same yeast in the the same wort and see what happens.
I think it's important to make the distinction between using a stone with air or using a stone with pure O2. Using a stone with O2 is way more effective than either shaking or using a stone with air. It's been shown to my satisfaction that shaking the carboy is just as effective as using a stone with just air. Hell, I can't even get the wort into my carboy without aerating the hell out of it.

Just think for a moment if you had gone to the trouble of sanitizing a stone and blowing air through it into your wort...for years. All the while telling others that the reason you go to all that trouble is to get more O2 in your wort. Now somebody comes along and says that shaking a carboy for a few minutes works just as well. I'd be pissed/embarrassed too.
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Old 01-05-2010, 05:45 PM   #20
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Ferment half in one of those grocery store water bottles and the other half in bucket or better bottle. See if they really are problematic with oxygen permeability.



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