I've heard everything from that giving your fermenter a good shake for 30 seconds is good enough (what I currently do) to that you HAVE to use pure O2 thru an airation stone for at least 5 minutes.
So, what says HBT?
Splash the wort when you pour it into your fermenter. If the wort has been cooled to pitching temps you are golden.
If you have a ball valve setup, is there enough oxygen getting into the wort if you let it trickle out of the valve from the top of the bucket? This is what I do, and then I usually give the bucket a good shake/swirl once things are all sealed up. I have recently been having some 1.020 problems (multiple yeasts), and I am wondering if I need more aeration.
I have found that the easiest most cost effective method to aerate the wort is to use dry yeast and not bother aerating at all...I have been led to believe that cell counts w/ dry yeast are high enough that aeration is not all that critical for average gravity brews. OK, flame me if this is BS? Seems to work for me...
IF YOU USE A PUMP TO CHILL: Easiest way is to fix an aerator on the return. By the time it's chilled, it's aerated.
I have found that the easiest most cost effective method to aerate the wort is to use dry yeast and not bother aerating at all...I have been led to believe that cell counts w/ dry yeast are high enough that aeration is not all that critical for average gravity brews. OK, flame me if this is BS? Seems to work for me...
Enter your email address to join: