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Old 01-17-2012, 11:09 PM   #21
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Eh...



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Old 01-17-2012, 11:11 PM   #22
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Quote:
Originally Posted by kmk1012
Just out of curiosity, why wouldn't a person aerate their wort? Just one extra little step to ensure (for me) a good faster fermentation.
Read some of the info on this thread.

Revvy - wasn't arguing. And I partially agree on Nottingham. It's ok when used cool (like homebrew temps), but at temps some commercial brewers are trying to use it at round here it's sulfur bombing their beer.


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Old 01-17-2012, 11:12 PM   #23
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Keep in mind that Fermentis and Lallemand might be using different processes when making their yeasts. Lallemand might have more lipids than Fermentis, creating different o2 needs.

Even if Lallemand doesn't need o2, it is a best practice to do it every time, so you're in the habit of it when you do need it.

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Old 01-17-2012, 11:13 PM   #24
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Quote:
Originally Posted by kmk1012 View Post
Just out of curiosity, why wouldn't a person aerate their wort? Just one extra little step to ensure (for me) a good faster fermentation.
That's a good question. There's all sorts of info out there why it is unnecessary, but I don't think it can cause any harm. Unless there is an increased possibility of bacterial contamination. Also, I remember hearing a podcast of where excessive O2 was the cause of an off flavor (a Jamil podcast I think).

Search for Dr. Clayton Cone and you'll find all the trustable info you want on dry yeast.
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Old 01-17-2012, 11:13 PM   #25
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I dunno, every time I've attempted to aerate dry yeast, it just flies all over the room...

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Old 01-17-2012, 11:16 PM   #26
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Originally Posted by MrManifesto View Post
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 always aerate, BUT according to the manufacturers it isn't necessary... at least not when pitching the dry, it is when using slurry derived from it

Beer Home Brewing Why use Fermentis Yeast

Frequently Asked Questions | Danstar Premium Beer Yeasts - The Dry Yeast Advantage
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Old 01-17-2012, 11:17 PM   #27
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Originally Posted by usfmikeb View Post

Even if Lallemand doesn't need o2, it is a best practice to do it every time, so you're in the habit of it when you do need it.
This is part of my reasoning for continuing to do it. I try to have a consistent process in my brewing practice. Keeps me from forgetting things like pitching yeast or sanitizing or adding hops, so even if I'm drunk, answering questions while brewing, or if there's any chance of interruption, my process is steady, and works for me. "Step w" aerate, step x pitch yeast, step y sanitize lid/stopper, step z seal fermenter.'
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Old 01-17-2012, 11:18 PM   #28
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Quote:
Originally Posted by NochEineMassBitte
I dunno, every time I've attempted to aerate dry yeast, it just flies all over the room...

Haha, much needed humour in this thread.

FYI I was told it can increase staling. Yeast won't take up ALL the oxygen you add (or so the oxygen meter at work tells me). So if you don't specifically need it, it's best not to add it.
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Old 01-17-2012, 11:19 PM   #29
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I dunno, every time I've attempted to aerate dry yeast, it just flies all over the room...

Made me think of the movie where, I think it was, Woody Allen that sneezed on the line of coke and blew it way.
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Old 01-17-2012, 11:19 PM   #30
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Quote:
Originally Posted by Revvy

This is part of my reasoning for continuing to do it. I try to have a consistent process in my brewing practice. Keeps me from forgetting things like pitching yeast or sanitizing or adding hops, so even if I'm drunk, answering questions while brewing, or if there's any chance of interruption, my process is steady, and works for me. "Step w" aerate, step x pitch yeast, step y sanitize lid/stopper, step z seal fermenter.'
Yep, my checklist is the most important tool on brewday.


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