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Old 12-22-2011, 02:00 PM   #1
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Default "Big" Beer Brewers... gotta question for you!

So, I've done a few Barleywines and RIS with decent results using dry yeast. However, I have recently begun making yeast starters using my stir plate. I'm brewing a Old Ruffian Clone next week and have a question about aeration. I typically just shake the $hit out of the carboy to aerate the wort. I've read that for big beers it can be beneficial to re-aerate your wort after about 12 hours of fermentation. I have a aquarium pump with a HEPA filter.... should I use this to re-aerate? Would I be shooting for another 8ppm? Any advice would be great thanks.

FYI.. I will be using Wyeast's Denny's Fav. 50. It list the alcohol tolerance at 10% which is right where this beer will be.

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Old 12-22-2011, 02:20 PM   #2
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Some people do this, you should be fine to aerate again if it's during the first 24-72 hours. Don't wait too long or you risk oxidation.

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Old 12-22-2011, 03:07 PM   #3
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I wouldn't worry about it unless fermentation took a long time to begin (more than 24 hours) or got stuck. Just my $.02.

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Old 12-22-2011, 03:08 PM   #4
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As a side question, when I brew my mead, I keep my aquarium pump on it going until I've reached 2/3 of my OG (if my OG was 1.100, I would have it on there until 1.066). Typically this lasts about two or three days. Can this same idea be applied to big beers with success?

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Old 12-22-2011, 03:20 PM   #5
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I typically aerate 6 hours after I pitch yeast when making anything over 9%. I've never had any issues with oxidation and my beers seem to ferment out.

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Old 12-22-2011, 03:29 PM   #6
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If you like brewing big beers, then pure 02 might be worth looking into. I got the wand from Williams brewing and I use it on everything, so much easier than shaking. 20-90 seconds depending on the size of the beer, and you are good to go. Through shaking/aquarium pump you can only get 8-9 PPM of O2, with pure you can go higher to 10-12 PPM. Of course, without an oxygen gauge it is all guesswork, but 90 seconds on full blast has served me well for all the really big beers I've done.

I've never re-aerated because I've never felt the need to. I add some bread yeast to the boil as yeast nutrient, make sure to pitch enough yeast, and I've never had problems with getting enough attenuation or any off-flavors, all my big beers have been perfectly drinkable two weeks after brewing, although I wait considerably longer of course.

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Old 12-22-2011, 03:37 PM   #7
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Quote:
Originally Posted by rexbanner View Post
If you like brewing big beers, then pure 02 might be worth looking into.
Yes, I forgot to mention that I use pure O2 with a stone as well.
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Old 12-22-2011, 04:03 PM   #8
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I've brewed plenty of 10+% beers. All I do is pitch a healthy amount of yeast, aerate for a few minutes with a big spoon (using a bucket) and let it ride. No issues, they turn out great, and attenuate well. The only beer I've aerated more, using O2, was a 1.150, 16.3% RIS. Aerated with O2 for the first 5 days then let it ride.

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Old 12-22-2011, 05:32 PM   #9
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Thanks for the feedback everyone.. yes I am looking into pure o2 system as my next "big" purchase. I have enjoyed my big beers thus far I just thought that it might help the yeast out by re-aerating about 12 hours into fermentation. I guess one of my major concerns is that the alcohol threshold of the yeast is right at my OG. Should I pitch Nottingham instead and save the liquid for a different brew? I know with dry yeast oxygen is not as vital? Thanks again!

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Old 12-26-2011, 12:08 AM   #10
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went ahead and order a o2 kit... Gonna brew this beast next week!

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