1fastdoc
Well-Known Member
I don't quite understand this concept yet.
At the beginning when adding the yeast you want to shake up the wort to get plenty of oxygen in there for the yeast. But, later when transferring to a secondary you want to prevent shaking and splashing or you'll wind up with oxidized, stale beer?
Sometimes I read splashing is bad but other times it's necessary. Can anyone put a little more science into the explanation for me?
At the beginning when adding the yeast you want to shake up the wort to get plenty of oxygen in there for the yeast. But, later when transferring to a secondary you want to prevent shaking and splashing or you'll wind up with oxidized, stale beer?
Sometimes I read splashing is bad but other times it's necessary. Can anyone put a little more science into the explanation for me?