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MrManifesto · 01-17-2012, 09:08 PM

about not needing to aerate dry yeast. This is completely false info and I can just picture noobs taking this in and having a ton of stuck ferments. Let's nip this in the bud! Aerate, people!

JonK331 · 01-17-2012, 09:13 PM

Good point. All worts should be aerated regardless of type or form of yeast.

**NordeastBrewer77** · 01-17-2012, 09:21 PM

Quote:

Originally Posted by MrManifesto

about not needing to aerate dry yeast. This is completely false info and I can just picture noobs taking this in and having a ton of stuck ferments. Let's nip this in the bud! Aerate, people!

i'm with ya there, bro!

i've been seeing this and another piece of bad info being given to new brewers. the second is that you don't need to make a starter with liquid yeast. i think it's bad for folks to be advising new brewers against proper technique because they can make decent beer without starters and proper aeration.
pitch rates, aeration and fermentation temps are crucial to great beer. i know people make good beer while ignoring these facts, but i think new brewers should be informed that with a few very simple steps, they can make great beer, and not just good beer.

big thumbs up to you, MrManifesto! Prost!

**Diver165** · 01-17-2012, 09:31 PM

I noticed my beer quality improved greatly with aeration and sticking to the proper fermentation temps. I'm just now getting into starters. I'll be picking peoples brains in the days to come.

**D_Ranged_Eskimo** · 01-17-2012, 09:41 PM

I got a stir plate for Christmas and can't wait to use it to see what the difference will be. I've made decent beer for what I was expecting so far, but can't wait to throw in proper pitch rate!

JustLooking · 01-17-2012, 09:56 PM

From Danstar:

Quote:

I always aerate my wort when using liquid yeast. Do I need to aerate the wort before pitching dry yeast?

No, there is no need to aerate the wort but it does not harm the yeast either. During its aerobic production, dry yeast accumulates sufficient amounts of unsaturated fatty acids and sterols to produce enough biomass in the first stage of fermentation. The only reason to aerate the wort when using wet yeast is to provide the yeast with oxygen so that it can produce sterols and unsaturated fatty acids which are important parts of the cell membrane and therefore essential for biomass production.

If the slurry from dry yeast fermentation is re-pitched from one batch of beer to another, the wort has to be aerated as with any liquid yeast.

So, do you want to believe some guy on the internet or the company who makes the product?

ChillWill · 01-17-2012, 10:35 PM

The leading figure in yeast research in the UK and someone who actually worked for lallemand/danstar on yeast viability told me (and other commercial brewers in a lab session/lecture) specifically NOT to aerate.

But hey, what would they know.

**ajf** · 01-17-2012, 10:41 PM

For the first three posters, I'm sure you all believe what you say, but to state your beliefs as facts without anything to back them up isn't helping anybody.

-a.

wildwest450 · 01-17-2012, 10:42 PM

Do some research before posting, it is NOT necessary.

Threads like this make me sick.

Just because the majority believe something, that doesn't make it so.

ChillWill · 01-17-2012, 10:50 PM

Quote:

Originally Posted by wildwest450

Threads like this make me sick.

Me too! I'm actually a little bit angry that the op is making us out to be people spreading bad information (even though we're using information from the company and scientists) and then he offers no evidence to support his claim that our advice is 'completely false'.

It's actually a little be insulting.