Ken_CT
Active Member
so I get that aerating the wort gets the yeasties off to a good start allowing them to multiply quickly.
The way I aerate is to shake the primary bucket vigorously before adding the yeast. What I don't understand is that there is only a little headroom between the beer and the lid (a bit over 1 gallon of space) Is there enough O2 there? Should I take the lid off every now and then to let new air get into that space before shaking again?
The way I aerate is to shake the primary bucket vigorously before adding the yeast. What I don't understand is that there is only a little headroom between the beer and the lid (a bit over 1 gallon of space) Is there enough O2 there? Should I take the lid off every now and then to let new air get into that space before shaking again?