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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Enter the Dark Arts. N00b Mockumentary
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Old 09-30-2012, 10:34 PM   #11
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Wort cooled off so I took a hydrometer reading. 1.042 on the dot. Somehow Yooper predicted this exactly...

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Old 09-30-2012, 10:36 PM   #12
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I usually just soak my yeast in spring water for a 20 minutes and pitch it. For some reason this time I decided to sweeten a little bit of wort and soak the yeast in that for a bit (not sure this actually accomplished anything of value). Then I pitched it.

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Old 09-30-2012, 10:38 PM   #13
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Put the lid on the fermenter, gave it a dunce cap (airlock), and stuck it in its dark little corner to think on what its done. Barring anything catastrophic, next big update will be in 2 weeks when its done doing its deed. (yes, that red arrow is actually in my brew closet. It gets really annoying).

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Old 09-30-2012, 10:52 PM   #14
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Thank you. And thats why I come to HBT. Learn something new every time I visit.

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Old 09-30-2012, 10:59 PM   #15
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Did you aerate the wort? Just asking because it is standard practice to aerate the wort after you cool it to put oxygen back into solution for use by the yeast in the lag phase (rapid reproduction). Without aeration, you could wind up with incomplete fermentation since the yeast will not have enough oxygen to reproduce enough to be able to ferment out the sugars completely.

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Old 09-30-2012, 11:11 PM   #16
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Quote:
Originally Posted by Spicemon1972 View Post
Did you aerate the wort? Just asking because it is standard practice to aerate the wort after you cool it to put oxygen back into solution for use by the yeast in the lag phase (rapid reproduction). Without aeration, you could wind up with incomplete fermentation since the yeast will not have enough oxygen to reproduce enough to be able to ferment out the sugars completely.
I vigorously stirred the heck out of it with a big spoon. Does that count?
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Old 09-30-2012, 11:25 PM   #17
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I've not heard of aeration by stirring with a big spoon (hopefully a sanitized spoon!). From your post, you topped off and cooled in your fermentor so transferring the cooled wort into the fermenter would not have happened. I don't think that stirring will introduce the needed oxygen, but I'm not 100% sure and will defer to Yooper or another of this site's very knowledgable gurus for the answer.

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Old 09-30-2012, 11:32 PM   #18
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Quote:
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I vigorously stirred the heck out of it with a big spoon. Does that count?
Yep, that works great!

Stirring/pouring/splashing/shaking/etc all do about the same job.
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Old 09-30-2012, 11:44 PM   #19
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Its officially bubblin' so something must have gone right. Vigaspooneration was hopefully successful then. That is the new technical term for sanitized vigorous spoon aeration according to the international encyclopedia of technorama existing in my head.

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Old 10-01-2012, 02:05 AM   #20
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Quote:
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Its officially bubblin' so something must have gone right. Vigaspooneration was hopefully successful then. That is the new technical term for sanitized vigorous spoon aeration according to the international encyclopedia of technorama existing in my head.
That's why I keep coming back day after day. Always learning new things - Vigaspooneration. I am going to drop that into conversation and watch people's heads spin.
Cheers, sonofgrok!
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