Bowtiebrewery
Well-Known Member
OK i know that most of the time people rouse yeast by swirling their carboys/ buckets/ conical/ bathroom tub...
but... Major Breweries can't do that so they rouse with a pump correct? Obviously there is some loss in this process as the pump first has to dump some of the fermenting wort/beer to ensure no oxidation occurs.
My question is this... On a home brew level could you not just take a few shots of Co2 into the carboy, of course with the airlock off or a vent in place, and rouse the yeast this way.
Now I know that technically Co2 is harmful to the yeast however, the Co2 that is being presented is basically just a mechanism to re-suspend the yeast in solution. It doesn't have enough time to dissolve into the beer.
Am I missing anything here? Technically shouldn't this work just fine?
Any input would be nice to know...
but... Major Breweries can't do that so they rouse with a pump correct? Obviously there is some loss in this process as the pump first has to dump some of the fermenting wort/beer to ensure no oxidation occurs.
My question is this... On a home brew level could you not just take a few shots of Co2 into the carboy, of course with the airlock off or a vent in place, and rouse the yeast this way.
Now I know that technically Co2 is harmful to the yeast however, the Co2 that is being presented is basically just a mechanism to re-suspend the yeast in solution. It doesn't have enough time to dissolve into the beer.
Am I missing anything here? Technically shouldn't this work just fine?
Any input would be nice to know...