Originally Posted by jhoyda
Yes, absolutely, if the yeast are exposed to oxygen they will not produce alcohol! Now I wonder why it is recommended to oxygenate the wort for high gravity beers
It all depends on where the yeast are in their life cycle. They need O2 early while building up their cell wall and other internal organelles preparing for division/budding. Once fermentation starts, it is an anaerobic process for the formation of Etoh and CO2 and any oxygen is detrimental.
Some folks support a second O2 application very early in the fermentation of very high gravity beers to support the growth of the newly budding cells in a rather harsh osmotic environment.
Something is always fermenting....
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