Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > yeast pitching

Reply
 
LinkBack Thread Tools
Old 01-07-2012, 04:27 PM   #21
ChillWill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sheffield, South Yorkshire
Posts: 856
Liked 14 Times on 14 Posts
Likes Given: 1

Default

People oxygenate because palmer said so.

I don't because one of the leading figures on yeast in the UK and a scientist from danstar said don't, if anything, it's detrimental.

__________________
ChillWill is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2012, 04:28 PM   #22
MrManifesto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Brooklyn, NY
Posts: 433
Liked 10 Times on 10 Posts
Likes Given: 4

Default

I've never heard that yeast get oxygen from dehydrating and frankly that sounds really silly. How would that work? Dehydrating and rehydration are pretty rough on yeast and not giving them what they need isn't going to help your brew.

Keep in mind that dry packs have a huge amount of yeast...if you treat them right. Rehydration and proper 02 levels are extremely important to that. Without it, enough of your yeast will die and you'll be under pitching. Will you still make beer? Sure. Will it be as good as it have been? Probably not.

__________________
MrManifesto is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2012, 04:32 PM   #23
ChillWill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sheffield, South Yorkshire
Posts: 856
Liked 14 Times on 14 Posts
Likes Given: 1

Default

Yeast don't grow magically in the presence of oxygen.

They use the oxygen to synthesize lipids. This has already been done in the drying process, hence no further oxygen is needed.

__________________
ChillWill is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2012, 04:38 PM   #24
jonmohno
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Corn, High Fructose Corn Fortress, IA
Posts: 5,823
Liked 410 Times on 361 Posts
Likes Given: 1192

Default

I have just learned that pure 02 will put twice the oxygen than aerating. Will a bubbler work better than a aerater drill mixer.What about yeast nutrient? Im wondering if i can make better beer with the pure 02 and yeast nutrient.Is yeast nutrient considered an "additive".?It seems these additives like irish moss are pretty natural-some brewries seem to take pride in having no additives. I dont like chemicals myself,but alot of the additives seem to be pretty natural. Im always looking to improve my beer and am thinking this will help,alot.Anybody think this improves it?

__________________
jonmohno is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2012, 04:38 PM   #25
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1074 Times on 782 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by MrManifesto View Post
I've never heard that yeast get oxygen from dehydrating and frankly that sounds really silly. How would that work? Dehydrating and rehydration are pretty rough on yeast and not giving them what they need isn't going to help your brew.
yeah, i thought the same thing. something about the fats and carbohydrates that they put in dry yeast being sufficient. the poster talking about it either didn't know what he was talking about, or just didn't know how to explain it well. either way, it didn't make much sense. i thought it sounded like a silly reason to not aerate. kinda like the olive oil thing where olive oil s'posedly eliminates the need to aerate. might work in theory, but i don't see brewers jumping to add olive oil to their recipes.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2012, 04:41 PM   #26
ChillWill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sheffield, South Yorkshire
Posts: 856
Liked 14 Times on 14 Posts
Likes Given: 1

Default

Quote:
Originally Posted by jonmohno
I have just learned that pure 02 will put twice the oxygen than aerating. Will a bubbler work better than a aerater drill mixer.What about yeast nutrient? Im wondering if i can make better beer with the pure 02 and yeast nutrient.Is yeast nutrient considered an "additive".? Im always looking to improve my beer and am thinking this will help,alot.Anybody think this improves it?
Yeast nutrient isn't needed with correct pitching rates. The only thing it may become deficient in is zinc if you reuse the yeast many times as zinc tends to drop out with the trub.
__________________
ChillWill is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2012, 04:46 PM   #27
MrManifesto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Brooklyn, NY
Posts: 433
Liked 10 Times on 10 Posts
Likes Given: 4

Default

Zinc isn't present in wort from the get go, unfortunately. Yeast nutrient is a good thing. I wouldn't consider it an adjunct or an additive, it's like your vitamins in the morning

__________________
MrManifesto is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2012, 04:49 PM   #28
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1074 Times on 782 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by ChillWill View Post
Yeast nutrient isn't needed with correct pitching rates. The only thing it may become deficient in is zinc if you reuse the yeast many times as zinc tends to drop out with the trub.
may not be necessary, but it sure helps. i use nutrient in everything i ferment.

Quote:
Originally Posted by MrManifesto View Post
Zinc isn't present in wort from the get go, unfortunately. Yeast nutrient is a good thing. I wouldn't consider it an adjunct or an additive, it's like your vitamins in the morning
right! nutrient, proper pitch rates, and good aeration sure seem to make for a quick, healthy ferment.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2012, 04:54 PM   #29
ChillWill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sheffield, South Yorkshire
Posts: 856
Liked 14 Times on 14 Posts
Likes Given: 1

Default

Quote:
Originally Posted by NordeastBrewer77
right! nutrient, proper pitch rates, and good aeration sure seem to make for a quick, healthy ferment.
I get the same results without adding oxygen or nutrients. Rehydrated Nottingham will typically hit fg in 3 days for me with very little lag time.
__________________
ChillWill is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2012, 04:58 PM   #30
NordeastBrewer77
NBA Playa
HBT_LIFETIMESUPPORTER.png
Feedback Score: 7 reviews
 
NordeastBrewer77's Avatar
Recipes 
 
Join Date: Apr 2011
Location: Minneapolis, Minnesota
Posts: 7,933
Liked 1074 Times on 782 Posts
Likes Given: 3977

Default

Quote:
Originally Posted by ChillWill View Post
I get the same results without adding oxygen or nutrients. Rehydrated Nottingham will typically hit fg in 3 days for me with very little lag time.
cool. i've found that no matter the yeast, an oxygen rich environment limits lag times and gives me a quicker, cleaner ferment. doesn't matter if it's liquid, dry, harvested from a bottle, lots of o2 produces a better beer, in my experience, than little/no o2.
__________________
The Polk Street Brewery

Brewin' 'n' Que'n - YouTube Shenanigans

Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
NordeastBrewer77 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
What happens to yeast when pitching at 88 deg? AshevilleRob Fermentation & Yeast 30 03-17-2013 12:52 PM
Pitching a second yeast petep1980 Fermentation & Yeast 1 10-01-2011 01:52 AM
Re-Pitching yeast moneycoach Fermentation & Yeast 7 03-08-2011 07:55 PM
Over pitching dry yeast? effinpansy Fermentation & Yeast 3 02-07-2010 04:17 PM
Yeast rinsing after pitching on yeast cake? Nugent Fermentation & Yeast 1 11-22-2009 12:38 AM