BDKeg
Member
So this is probably a dumb question, but I live at 9,300ft and I was wondering if shaking the carboy is enough to get plenty of dissolved oxygen in the wort before pitching?
High altitude / Oxygenation question
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pericles
Well-Known Member
If you can breathe, so can your yeast.
When I siphon from the kettle to the carboy, I clip the tube to the side of the fermenter so that the wort runs down the side. That means that every drop of wort is exposed to oxygen for a little while. That's all the oxygen I've ever needed - if you're worried about altitude, try adding that technique to your process, and then shake as well. That way, oxygenation becomes a two step process and you'll be assured that you've got enough.
When I siphon from the kettle to the carboy, I clip the tube to the side of the fermenter so that the wort runs down the side. That means that every drop of wort is exposed to oxygen for a little while. That's all the oxygen I've ever needed - if you're worried about altitude, try adding that technique to your process, and then shake as well. That way, oxygenation becomes a two step process and you'll be assured that you've got enough.
