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philjohnwilliams 03-08-2010 12:58 AM

Aerating Wort
 
Hi everybody. This is my first post here and I hope this isn't too stupid a question. I have been having trouble with my fermentation that I have been told is probably due to under aerated wort. I have been using the plug the carbouy and shake method, but have heard that this isn't the most effective method. Somebody at my local brew store suggested using an aquarium air pump and diffuser stone to aerate my wort. I was wondering if this works, has (or does) anybody do this, and how long should I aerate using this method? Any help on this would be greatly appreciated.

-philjohnwilliams

goose1873 03-08-2010 01:03 AM

it works but you need an inline air filter and it takes about 30 min. I recommend a oxygen bottle ($10 at hardware store). I use a propane valve b/c it was free and a sterile aquarium air-stone with fishtank tubing...the whole thing costs 20 bucks and each tank will oxygenate 25-30 batches.

I do (2) 30 second bursts of O2...so 1 minute total. Search the threads as there is a lot of info in past threads...

itsme6582 03-08-2010 01:05 AM

That just sounds like a really complicated way of introducing more chances for infection. What is this trouble you've had with fermentation? What kind of yeast are you using? What kind of OGs have you been working with? What temperature are you pitching at?

goose1873 03-08-2010 01:12 AM

Quote:

Originally Posted by itsme6582 (Post 1930014)
That just sounds like a really complicated way of introducing more chances for infection. What is this trouble you've had with fermentation? What kind of yeast are you using? What kind of OGs have you been working with? What temperature are you pitching at?

Oxygenating wort is actually a process done by nearly every AG brewer and many partial mash/extract as well. O2 tanks are pure so as long as you sterilize the tubing and stone you should be good...

If you are doing full boils, this is very likely your problem as a 60 minute boil will remove all of the o2 from the wort...If you are filling your fermenter 1/2 way with unboiled water, there should be enough o2 to get the job done...

brewagentjay 03-08-2010 01:12 AM

I agree with itsme on this.....I only use the pouring my work into primary and the giant plastic stirring stick with holes that came with the kit to kick it up again once in primary. I then pitch the yeast as it's spinning around the bucket, top and air lock and with in 5 to 6 hours or so It's bubbling then around 12 to 14 it's taking off.

philjohnwilliams 03-08-2010 01:16 AM

The trouble i have been having is that the fermentation goes so far and then it sticks. I have used dry yeast in the past, but for the last two batches i have used Wyeast smack packs (I don't recall the specific strain). My OGs are usually in the 1.040 - 1.050 range, and the fermentation seems to crap out in the 1.025 area. I usually pitch at 25c

-philjohnwilliams

brewagentjay 03-08-2010 01:18 AM

Fermentation Temp? I had one batch that seem to stick but warmed it up a few degrees and bam she was kicking down to 1.15ish and I'm good with that on an Extract I think.

philjohnwilliams 03-08-2010 01:20 AM

I keep my frementation between 19-21c. On a friends suggestion I tried bumping the temp up a few degrees, but that didn't seem to help.

-philjohnwilliams

brewagentjay 03-08-2010 01:27 AM

Are we into AG or Extract or in between? I only have experience with extract & inbetween. So if it's AG I'm might not be much help as I have only done the research on that side of the house...still working on getting euipment before my first AG deal.

If it's on extract side I'm stumped as to the issue? What dry yeast did you use? What is the pitching temp of the wort?

Ton's of questions I guess so that everyone on here can nail down your process and I'm sure if I can't help someone will see what they need to tell you the issue.

philjohnwilliams 03-08-2010 01:52 AM

Extract brewing with some use of specialty grains (no more than 1# per recipe) I am doing a roughly half wort boil, starting with about 2 1/2 gallond and boiling down to 2 gallons. I was using Coopers dry ale yeast, which for the longest time was all i could find in my area. Dry yeast was rehydrated for 30 minutes prior to pitching. Yeast was pitched around 24c and fermentation was done in the 19-21c range.

-philjohnwilliams


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