SankePankey
Well-Known Member
I was wondering if this procedure would be a good method for putting the right amount of oxygen back into the wort in stead of using a diffusion stone (which is just something else to clean).
I ferment in a Sanke keg. What if I pumped oxygen in, replacing most of the air, before filling the fermenter and then fill it so it splashes around in the more oxygenated environment. Then just pitch the starter right on top of that? Would that suffice for good aeration. Would the higher oxygen environment be bad for the starter in any way?
It seems as though there is the 'right amount' of oxygenation, so I don't know if you could get it right. And I know the big breweries use in line aeration for the most part.
Any thoughts?
I ferment in a Sanke keg. What if I pumped oxygen in, replacing most of the air, before filling the fermenter and then fill it so it splashes around in the more oxygenated environment. Then just pitch the starter right on top of that? Would that suffice for good aeration. Would the higher oxygen environment be bad for the starter in any way?
It seems as though there is the 'right amount' of oxygenation, so I don't know if you could get it right. And I know the big breweries use in line aeration for the most part.
Any thoughts?