Originally Posted by biochemedic
Oxygen is indeed important to yeast metabolism, and having some oxygen in solution at the start of fermentation is beneficial. I am one of those who does the whole oxygen/diffusion wand thing at the start of fermentation, and I did notice improvement in my overall fermentation after starting to use it. After reading the book Yeast
, I was convinced that simply agitating/swirling/sloshing or other mechanical means just didn't get the adequate amounts of oxygen needed.
Which is fair enough. Yet as long as any CO2 blanket has been disturbed/removed, any small quantity of O2 you might manage to get in has got.to be helpful.
Personally, if it's feasible, I use a stick blender or balloon whisk - and when there's fruit I don't want smashed to bits, I've even taken a litre or so out and blitzed it in a sanitised liquidiser and then added it back, all to no effect other than getting some O2 in.........