I'm seen a few threads and recipes for huge beers where a brewer will aerate once or twice a day for the first few days of fermentation. Sometimes this aeration occurs during a sugar addition. So, how late into fermentation can you aerate without worrying about oxidation? What is the ideal aeration schedule for a monster-sized beer? And do you need to make a sugar addition if you plan to aerate after pitching?
Right, making the yeast switch from fermentation to growth and back repeatedly isn't a great idea. I aerate for 15 minutes every 6 hours for the first 48 hours, then stop. Mostly, though, I go with a yeast cake for big beers.
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So, if it is fermenting and you shake it, you are adding air that served no useful purpose.
If it's fermenting and you shake it, wouldn't you actually just be taking CO2 out of solution? Since the fermenter would be purged of O2 at that point anyway, wouldn't it really just be swirling up any yeast that already fell out of suspension?
This is a question, not a statement. I'm just wondering if after active fermentation starts, is there any actual oxidation issues from swirling. (I'm not the most careful person when I move my fermenters)
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If it's fermenting and you shake it, wouldn't you actually just be taking CO2 out of solution? Since the fermenter would be purged of O2 at that point anyway, wouldn't it really just be swirling up any yeast that already fell out of suspension?
This is a question, not a statement. I'm just wondering if after active fermentation starts, is there any actual oxidation issues from swirling. (I'm not the most careful person when I move my fermenters)
excellent point. shaking a fermenter that has actively fermenting beer in it just knocks around CO2. No aeration happens.
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It is my understanding that oxygenating a big beer 24-36 hours after pitching (even with signs of active fermentation) is a good step. I have heard a few commercial brewers say they do this, but I have not direct quote or reference. It would be something to play around with as it might change the character of the yeast.
How late can/should you aerate a huge beer?
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