reim0027

Recipes 

Doesn't the replication and growth phase also include adaptation to the new environment? If that is true, then proper oxygenation allows for yeast to not only replicate, but also become better adapted to your wort.

chefchris

Recipes 

I use a paint stirrer attached to a power drill.



There's almost 5 gallons in there, though it doesn't look like it from the foam.

I run it in reverse and turn the stirrer on it's side so a little bit is sticking out of the top of the wort. Seems to work just fine for me.

__________________
staygoldBREWING

Primary: RIS, Flanders Red, Berliner Weisse

On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout

Bottled: Berliner Weisse

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions

Figbash

Recipes 

This works for me. I generally pitch the yeast in one bucket and pour the wort back and forth a few times. Plenty of foam means plenty of O2.

Tom

HoppyDaze

Recipes 

seems like this creates a big risk of scratching up your fermentor?

__________________
"Dad, Bob broke your beer!"


Advice for posting

kappclark

Recipes 

If doing a partial boil, I will put the pre-boiled topping off water in sanitized containers half way, and shake awhile, then pour into fermentor. On top of that, I let the cooled wort splish-splash into the water.

Pitch yeast, stir-in and shake for a min or so.

Happy yeast

__________________
Bill Clark
Windham, VT

chefchris

Recipes 

As long as you're strong enough to hang on to it, you shouldn't have any problems. It's not an auger.

__________________
staygoldBREWING

Primary: RIS, Flanders Red, Berliner Weisse

On Tap: Brown Ale, American Stout, Pumpkin Porter, Pale Ale, Uncle Muscle's IPA, Rowsdower Canadian Dry Stout

Bottled: Berliner Weisse

I think you are confuisng circle k with a reach around. - Denny's Evil Concoctions

artyusmc

Recipes 

thats what i did worked fine for my situation

SleepySamSlim

Recipes 

Parting thought from a science point of view --- seem to recall doing several labs in college measuring dissolved oxygen in water --- at high temperatures a liquids ability to absorb and hold oxygen is reduced quite a bit. So if you're going to do any shaking or sloshing its best to do it after its cooled to near room temps. Just a thought

__________________
People tell me walkin' blues ain't bad;
Worst old feeling I most ever had.
People tell me the old walkin' blues ain't bad.
Well it's the worst old feeling, Lord, I most ever had.

alpo

Recipes 

I just hold up the kettle at shoulder height and violently dump it into the fermenter, then put on the lid (with a plug in the airlock hole). I sit down, lay it sideways on my thigh and rock it back and forth for about 5-7 minutes at about 1 cycle per second.

I am only making 5 gallon partial mash batches, but this method has not failed me for that purpose. I always get raging fermentation with 18 hours.

I suppose I will do the pure oxygen thing if and when I do larger boils or really big beers, but this seems to work fine for everything I've done so far, including a couple stouts.

conpewter

Recipes 

I agree, that seems like a good way to aerate to me. Also if you are using a start with liquid yeast it will help with the lag times.

__________________
"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash