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Old 12-06-2013, 07:51 PM   #11
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When you boil the wort, you drive much of the dissolved gases out of it. Yeast need dissolved O2 to reproduce during the early stage (aerobic) of fermentation. Dry yeast is packaged with sterols which provides the O2 needed to get them through that stage, but not the case with liquid yeast so extra aeration/oxygenation of the wort is critical to yeast health and a good fermentation.

Splashing into the fermenter is fine if you're using dry yeast and that's what I'll do even though I have an O2 tank and stone. With liquid yeast (especially in a lager ferment) however, you really ought to make the extra effort to introduce new O2 into the wort. Pure O2 through a 0.5 micron stone gives the highest level of dissolved O2, but it's not cheap to get set up that way. Next best is the aquarium pump/stone or aeration wand on an electric drill. Some folks will shake the fermenter, but 5+ gallons is a wee bit heavy.

It's also important to aerate your starter wort.

Good Temp Control -----> Happy Yeast ------> Tasty Brew
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Old 12-06-2013, 07:58 PM   #12
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With O2 you have to be careful on how much/long to aerate. 15-30 secs should be fine. Too much O2 can be detrimental to the yeast.

Cheers, Bill
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Old 12-06-2013, 08:46 PM   #13
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Originally Posted by dangerbrew View Post
I always think it's pretty funny as to what lengths people will go to aereate their wort. Stones, wands, etc. Buying extra devices to do something that can be done very, very simply.
I share your skepticism, but I rarely make anything north of 1.060. If I was a high-gravity aficionado, I might give pure O2 more serious consideration.

(I actually just added a simple in-line Venturi areator, but that's as far as I'll go for now.)
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Old 12-07-2013, 12:35 AM   #14
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Thanks everyone, just bought the unit from Williams brewing. Happy holidays!

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