noisy123
Well-Known Member
I have done a bit of reading on this site and off and wonder about the oxygen needs of high gravity beers. In the small quantities I typically deal with (5 gallons) I wonder if dissolved oxygen beyond atmospheric conditions is necessary for fermentation. From what I can tell, initial oxygen is mainly necessary for yeast cell mitosis. Once the population is built up, oxygen is detrimental to the beer.
I have had a few stuck fermentations, and I think my problem is insufficient yeast count. With temperature control (mash and ferment), and sufficient initial aeration (though vigorous shaking) the only variable to cause a stuck ferment is yeast count.
Does anyone have anecdotal or scientific evidence to dispute this scenario:
Boil a high gravity wort, shake the crap out of it, pitch the proper amount of yeast from the calculator, maintain temperature control during the ferment = no stuck fermentation?
P.S. Don't get me wrong. I see the convenience of an O2 system. I just am not sure its necessary even in a high gravity beer.
I have had a few stuck fermentations, and I think my problem is insufficient yeast count. With temperature control (mash and ferment), and sufficient initial aeration (though vigorous shaking) the only variable to cause a stuck ferment is yeast count.
Does anyone have anecdotal or scientific evidence to dispute this scenario:
Boil a high gravity wort, shake the crap out of it, pitch the proper amount of yeast from the calculator, maintain temperature control during the ferment = no stuck fermentation?
P.S. Don't get me wrong. I see the convenience of an O2 system. I just am not sure its necessary even in a high gravity beer.