Originally Posted by dudebrews
I'm new to brewing and even newer to all grain (2 batches deep), but am kind of confused about stirring and adding o2 to the wort. I initially confused fly sparing with batch sparing and never stirred after adding the sparge water so I figured that part out, but at what point is introducing oxygen to the wort a bad thing? When is it good?
Nothing done until AFTER the boil. Boiling removes the oxygen that you want to add back in afterward when pitching yeast. You can shake the fermenter, stir it, pump in air, or pump in O2. The more O2 you get into solution before adding yeast and your airlock, the quicker your fermentation take off and initial yeast propagation prior to beginning the alcohol conversion process.
On Tap: Surly Bender clone, Chinook IPA
In Bottles: Maple Oatmeal Stout
Planning: Apricot Blonde, ESB, American Wheat
Gallons in 2012: 35