jigidyjim
Well-Known Member
I'm a little confused about what aerating does. My understanding is that it oxygen helps make it easier for the yeast to digest the sugars.
So given that, why not constantly shake the fermenter during the process to keep it aerated? (or maybe shake every few hours or days or whatever).
My guess is the answer is that you don't want to risk bacteria getting in. But what if you shake the fermenter while the airlock is on, so that nothing gets in to the fermenter, so you're only aerating air that was already in there to begin with?
So given that, why not constantly shake the fermenter during the process to keep it aerated? (or maybe shake every few hours or days or whatever).
My guess is the answer is that you don't want to risk bacteria getting in. But what if you shake the fermenter while the airlock is on, so that nothing gets in to the fermenter, so you're only aerating air that was already in there to begin with?