Aereating a big beer

I'm looking to brew a Russian imperial stout something with an og of 1.100 or higher. I use a mash paddle and shaking carboy to aerate now. It works great But I'm wondering for a bigger beer do you need to inject o2 or do something else

injected O2 would help, but you'll be fine without it, i've done it many times

dcp27 said:

injected O2 would help, but you'll be fine without it, i've done it many times

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Thanks that's what I wanted to hear

Shaking/stirring works on big beers too. That is how I aerate all my brews, even my 9% Belgian Tripel and my 9.5% RIS. Just make sure to use LOTS of yeast and yeast nutrient. I usually double-pitch the RIS (2 packs US-05 or Notty) and add a heaping tablespoon each of yeast nutrient and yeast energizer. These are both extract recipes, and both ferment to around 1.018 and bottle-carb with no problems, so the yeast must be surviving somehow!

Try pouring wort back and forth from kettle to bucket a few times and let it splash like hell! then shake it and you will be more than aerated.