Originally Posted by Ol' Grog
When we aerate for the yeast, are we talking about getting it enough O2 to take off? I mean, yeast don't need O2 for the whole fermenting cycle, do they? Thought this was a anaerobic process.
Yeah, it's primarily for the yeast to get started, after a couple of days (3-4, I think) the process becomes anerobic. I'm no expert, but I learned a ton about this and other science-of-beer stuff from Randy Mosher's Homebrewer's Companion.
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