Hey all,
So I accidentally aerated after pitching the yeast, not before. I'm assuming it doesn't make to much of a difference, but my question is why is it better to aerate before pitching the yeast? Does it harm the yeast or is it in order to have oxygen immediately available the moment the yeast are pitched?
Cheers
So I accidentally aerated after pitching the yeast, not before. I'm assuming it doesn't make to much of a difference, but my question is why is it better to aerate before pitching the yeast? Does it harm the yeast or is it in order to have oxygen immediately available the moment the yeast are pitched?
Cheers