According to my beer kit instructions adding oxygen to the beer must be avoided. However I've read that sometimes people will airate the beer. At what stage in the brewing process does this happen in? What does airating do?
Oxygenation
- Thread starter Wulfonce
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aerate before fermentation then not after.
songstre
Well-Known Member
Wulfonce, the idea behind aeration is that you want to introduce your yeast to a well oxygenated environment where they will thrive and perform.
You do not want to introduce oxygen later on as it will cause oxygenation and introduce off flavors.
You do not want to introduce oxygen later on as it will cause oxygenation and introduce off flavors.
SumnerH
Well-Known Member
Aerate after chilling and before pitching yeast.
Avoid aerating when the wort is still hot--there's a lot of evidence that hotside aeration (HSA) isn't a major problem unless you really overdo it, but there's no real reason to go out of your way to aerate hot wort either.
Avoid aerating when the wort is still hot--there's a lot of evidence that hotside aeration (HSA) isn't a major problem unless you really overdo it, but there's no real reason to go out of your way to aerate hot wort either.
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