Arrheinous
Well-Known Member
So I'm brewing a Scottish ale tonight and I have had plenty of time to think.
If I were to ask about how to properly aerate wort in a big carboy with plenty of exposure to the air, people wouldn't recommend that I simple shake the carboy - swing that thing around like I'm a Lord of the Rings movie extra - because they would say that is barely effective.
However, if I were to ask about shaking a rather sealed carboy during fermentation to agitate settled yeast, people will openly worry about oxygen getting in! I've read some people don't even so much as touch the fermenters during this phase for fear of oxidation.
Which way is it?
If I were to ask about how to properly aerate wort in a big carboy with plenty of exposure to the air, people wouldn't recommend that I simple shake the carboy - swing that thing around like I'm a Lord of the Rings movie extra - because they would say that is barely effective.
However, if I were to ask about shaking a rather sealed carboy during fermentation to agitate settled yeast, people will openly worry about oxygen getting in! I've read some people don't even so much as touch the fermenters during this phase for fear of oxidation.
Which way is it?