Stir plate Starter and wort oxygenation

Hi,

Newbie brewer and new to the forum.

I've been doing alot of reading about oxygenation and have a question. Seems like the purpose of oxygenation is to encourage yeast production and is not needed, nor wanted, for fermentation. Making a starter with a stir plate is the most effective method for yeast production. When this starter is added to the wort how important is oxygenation at that point? Do you still want to get the wort to the 10ppm as stated by Wyeast?

Thanks in advance for your replies.

Roger

Yes.

Think about it this way: you used oxygen to grow enough yeast to start your wort. Unless you pitch on a yeast cake, there will be yeast reproduction after pitching. Yeast are less stressed when they are allowed to reproduce in the presence of oxygen.

Therefore, aerate your wort. And your starter.

+1 to Amanda - the O2 for the starter is to get the first wave of yeast ready. When they are introduced to the wort, they will reproduce exponentially, therefore, additional O2 is a very good thing!