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whoaru99 10-30-2012 01:04 PM

Aeration?
 
I see there are several means of aeration from doing nothing (which, I suppose isn't really aeration) all the way to using O2.

What I've done on my first two batches is aggressively poured about 2/3-3/4 of the wort from the sanitized fermenter into another sanitized bucket, then repeated this back and forth five or six cycles (10 - 12 pours - then pitching yeast into fermenter before the final pour for mixing).

Should this be adequate aeration?

FTG-05 10-30-2012 01:08 PM

I use a paint mixer from Lowe's, about $6 or so. I use 6.5 gallon fermenting buckets, not carboys. http://www.lowes.com/pd_176765-16878...roduct_price|0

A minute or two with the paint mixer gets a lot air into the wort, IMO.

Good luck.

mthelm85 10-30-2012 01:12 PM

That should be more than enough, I've been brewing for two years and haven't gone to 02 yet. The way I do it is I use my racking cane like a pump. I chill my wort with an immersion chiller in my kitchen sink so my boil kettle is there and then my carboy is on the floor. I put the sanitized racking cane in the kettle (with clear tubing attached) and the other end of the tubing at the top of the carboy and then I pump the cane up and down the whole time so that the wort is forcefully pushed down into the carboy (I have SWMBO hold the tubing right at the top so that the wort has to fall to the bottom). It splashes pretty violently and I usually end up with a good 6 inches of foam at the top of the carboy.

This has worked just fine for me and I don't see any reason to go to pure 02 yet. I don't brew lagers though so if you get into lager brewing you may want to look at getting set up for 02. What I wouldn't suggest is that you waste your money on an aeration system that doesn't use pure 02, it's not any better than shaking the carboy, pouring back and forth, pumping w/ racking cane, etc.

jpeebs 11-04-2012 01:21 AM

I had a friend tell me today that once your beer has been fermenting for about a week, you should crack it open and aerate it again to get the yeast active again. Any truth to this?

andycr 11-04-2012 01:25 AM

Based on a video I saw from a Wyeast rep (or was it White Labs?) I set a timer for 45 seconds, pick up the fermenter with the wort inside it and shake the living heck out of it until the timer goes off. Fermentations always start within hours and things work out great.

I pretty much only make session-strength beers, however. I do recall the rep in the video having a negative opinion of O2 stones, but I don't recall the rationale.

msa8967 11-04-2012 01:35 AM

I used the paint stirrer at the end of the drill method for several years with fine results. I also used a beeter from a hand mixer at the end of a drill too.

whoaru99 11-04-2012 03:14 AM

Both batches have kicked off within 12 hours of pitching. I say 12 hours only because that's about how much time has passed since I pitched, then checked it next morning and both had been bubbling away.

That said, pouring is a bit of a hassle so perhaps I'll try one of those wine stirrers or a paint mixer.

BrewKnurd 11-04-2012 03:21 AM

Quote:

Originally Posted by jpeebs
I had a friend tell me today that once your beer has been fermenting for about a week, you should crack it open and aerate it again to get the yeast active again. Any truth to this?

Oh man, no. This is a great way to oxidize the hell out of your beer.

45_70sharps 11-04-2012 07:33 AM

I use a paint mixer in a drill also. I am going to get an O setup though.
I'm starting to read up on yeast a bit more and I'm even more sure that it's a good idea. Not something that you need to do, but way better if you do.
If you want a good healthy start to your yeast you need plenty of oxygen in the wort when you pitch.
I don't remember the numbers but pouring back and forth is way better than nothing, but no where near as good as something like a paint mixer and the paint mixer will give you a small fraction of the oxygen in the wort that an O2 stone hooked to a bottle will do.
Healthy happy yeast is consistent yeast with less off flavors.

As for trying to put oxygen into the wort after a week, I wouldn't do it. You are reaching the point where you don't want oxygen in there, plus you would be taking a chance on adding some unwanted bacteria to the wort.
If the yeast needs a kick, you might think about nutrients. After a week you shouldn't be seeing a lot of activity left in most beers anyway.

dfc 11-04-2012 08:38 AM

I use my bottling bucket to aerate the wort. There's a link to the pictorial in my sig.


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