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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Aeration of starter, and NOT the wort - discussion.
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Old 09-19-2014, 02:02 AM   #91
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They recommend air, not O2, and suggested that splashing during transfer to the fermenter was more than adequate for 5 gallon fermentations.
What's the rationale?
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Old 09-19-2014, 02:56 AM   #92
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So, 10 pages of experience, heresay, science, pseudo-science and common sense and what do we know:

1. You can make a starter, or not.
2. You can aerate a starter, or not.
3. You can pitch an aerated or not aerated starter into an aerated or not aerated wort.
4. You can use dry yeast and rehydrate, not rehydrate, make a starter or don't and pitch that into an aerated or non-aerated wort.
5. Wort can be aerated with O2, Air, both or neither.
6. Stir plates stir and shake plates shake and both, either or neither may or not work by incorporating air into a starter, but both probably keep yeast in suspension - which may or not be better.
7. Yeast reproduce aerobically and anaerobically - which may or not be desirable in your beer.
8. Underpitching is bad, except when it's good. Overpitching is hard to do, but might be bad.
9. Underaerating may be bad or it may be okay. Overaerating is bad, except not really.
10. Yeast are very fragile and must be cared for intently, except that almost any process or combination of processes will result in perfectly acceptable home brew beer.

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Old 09-19-2014, 03:06 AM   #93
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What's the rationale?
That pure O2 is a powerful oxidizer and poisonous to eukaryotes in high concentrations. Without a dissolved oxygen meter it is very hard to monitor and control. They did not provide any research to support it. If I ever get setup with a scope I plan on doing some experiments because I have access to compressed air and O2....I do not have a meter though.

I will say that this seems to contradict information from Dr. Bamforth on the subject...he had no problem with O2 at saturation.
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Old 09-22-2014, 06:19 PM   #94
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FOLLOW-UP:

I promised follow-up after the UC Davis Brewing Micro course so here it is:

They recommend aeration in the starter and the wort since you are creating biomass in both places.

They recommend air, not O2, and suggested that splashing during transfer to the fermenter was more than adequate for 5 gallon fermentations.

And here was the real surprise; they recommend just pitching the vial/packet/pouch for 5 gallon batches and to not bother with a starter at all. I suspect this is a microbiologists focus on sanitation/contamination rather than on high quality beer but I have requested more info on this view.

Also, unless you are top cropping, do not bother with acid washes. When bottom cropping there is no real threat of Obeseum (as there is with top cropping) and acid washings real purpose is to fight Obeseum contamination. If you do acid wash, pitch the washed yeast immediately, it is not a storage technique.
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Old 09-24-2014, 08:11 PM   #95
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Quote:
Originally Posted by helibrewer View Post
FOLLOW-UP:

And here was the real surprise; they recommend just pitching the vial/packet/pouch for 5 gallon batches and to not bother with a starter at all. I suspect this is a microbiologists focus on sanitation/contamination rather than on high quality beer but I have requested more info on this view.
Thanks for the follow up.

I think this is a pretty easy experiment to run for those of you who brew ten gallon batches. Start with two vials of yeast. Make a starter for a 5-gallon batch out of one and direct pitch the other. Split the wort into two 5 gallon fermenters and let them rip side by side. Taste the finished beers and note any differences.

I would be interested to hear the results because making starters is one of the overall big "to do's" in homebrewing next to controlling fermentation temps. Seems like a big thing for UC Davis to be wrong on...
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