mgortel
Well-Known Member
Is stirring of the wort prior to pitching yeast adequate to aerate the wort for All-Grain brewing or should I be using an aerator?
Thanks!
Mike
Thanks!
Mike
Can you guys recommend a aeration "system"...off the shelf.....
A Mixstir and a drill is every bit as effective in results as an expensive O2 system.
http://www.midwestsupplies.com/mix-stir-agitator-rod.html
Not true. The most vigorous air-only aeration system (mix-stir, aquarium pump, venturi) can only get you up to about 6-8 PPM dO2 and that takes a lot of darn work with air only. A minute with pure O2 and you're at the optimal 10ppm dO2. Plus, that mix stir is almost twenty bucks, and that's if you already own a drill. For forty more you can be using pure O2.
dbrewski said:I have heard, and it makes sense, that in order to keep those aeration stones clean you need to turn on the O2 before you put it into the wort, that way the pressure keeps the wort from working into the pores. If it gets in there and gets caked up you might have it pop off as one poster states, or infections, or just plain clogged. I just got mine, I have not used it so I am just passing along what I heard.
Denny said:Based on results, it's equally effective. If it wasn't I would have stopped using it yeats ago.
theveganbrewer said:Every scientific research report ive read has said pure O2 is the only way to get over 8ppm. Optimal o2 level is 10-12ppm. You can shake and get 8ppm so if you aren't going with pure o2 it is just an effort to save shaking, which in itself is a good reason to get a wine degasser.
Very true.
I would guess that the reason people say they get just as good of results is the oxygen is needed early on for reproduction.
Depending on the OG of the wort and the amount of yeast pitched, the importance of optimal reproduction can vary.
Certainly. I went to pure O2 because the majority of what I brew is over 1.070.
Every scientific research report ive read has said pure O2 is the only way to get over 8ppm. Optimal o2 level is 10-12ppm. You can shake and get 8ppm so if you aren't going with pure o2 it is just an effort to save shaking, which in itself is a good reason to get a wine degasser.
Certainly. I went to pure O2 because the majority of what I brew is over 1.070.
Personally, I seldom measure my beer...I drink it. My results using the MixStir are every bit as good as friends who use O2. What else matters?
when you say MixStir is it one of those paint mixers that attach to a drill? When do you oxygenate with it...in the kettle, or the bucket?
Same here. Again, if the MixStir didn't give me excellent results, I would have switched to something else several hundred batches back.
billl said:There are obviously a ton of ways to make good beer and that certainly applies to "big" beers as well. Most of those styles were invented prior to the discovery of yeast or oxygen, let alone pressurized O2 canisters and diffusion stones.
Also, just by the numbers, shaking/splashing to 8ppm, letting the yeast eat for a bit, and then shaking and splashing some more provides just as much O2 as a 1 time 10 ppm blast.
Can you make good beer without pure O2? Totally- I don't think very many people at all use it. That said, if there was no benefit to oxygenating to 10-12ppm dO2, the pro's wouldn't do it. I'm not a rich dude, but $60 is not much to spend to instantly improve your beer. My ferments are faster, cleaner, and my yeast clears better than before, and I'd say that my beer was already very good before I started using pure O2.
My point of view is that we're homebrewers and not everything that commercial brewers do is necessary or applicable. Besides, it would have to be a BIG MixStir for them! And it's not like I haven't tried O2 to compare. Have you tried the MixStir?
Personally, I seldom measure my beer...I drink it. My results using the MixStir are every bit as good as friends who use O2. What else matters?
I used to shake vigorously and the effect is the same..
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