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ChillWill · 01-07-2012, 04:27 PM

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.

MrManifesto · 01-07-2012, 04:28 PM

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.

ChillWill · 01-07-2012, 04:32 PM

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.

**jonmohno** · 01-07-2012, 04:38 PM

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?

**NordeastBrewer77** · 01-07-2012, 04:38 PM

Quote:

Originally Posted by MrManifesto

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.

ChillWill · 01-07-2012, 04:41 PM

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.

MrManifesto · 01-07-2012, 04:46 PM

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

**NordeastBrewer77** · 01-07-2012, 04:49 PM

Quote:

Originally Posted by ChillWill

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

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.

ChillWill · 01-07-2012, 04:54 PM

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.

**NordeastBrewer77** · 01-07-2012, 04:58 PM

Quote:

Originally Posted by ChillWill

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.