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Old 03-02-2009, 06:39 PM   #1
batfishdog37
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I understand that aeration is a key component to fermentation. Higher aeration promotes the aerobic phase of the yeast. But, how much aeration is proper? As much as possible? Or is a vigorous pour into the fementer adequate?

 
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Old 03-02-2009, 06:41 PM   #2
Tonedef131
 
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Depends on the OG and what type of yeast strain. I would say most of the time you will want to do more than a vigorous pour, shaking for 5 min seems to be the standard for those who don't use pure O2.

 
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Old 03-02-2009, 06:51 PM   #3
batfishdog37
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Cool thanks. Also, poor aeration can lead to lower than desired OG, correct?

 
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Old 03-02-2009, 06:56 PM   #4
Tonedef131
 
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No, your OG would already be determined by the time the wort is in the fermenter. Poor aeration can only lead to poor yeast health and likely a lower cell count. This can in turn cause off flavors and perhaps higher than desired FG.

 
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Old 03-02-2009, 07:04 PM   #5
batfishdog37
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Er......yeah that's what I meant, FG not OG. Is that because the yeast would not consume all of the possible sugars? Or do yeast get "full" or something?

 
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Old 03-02-2009, 07:07 PM   #6
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Well there is a lower cell count to consume the same amount of sugar. So you are basically asking the yeast to do more with less...which doesn't work, you get less with less.

 
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Old 03-02-2009, 07:11 PM   #7
batfishdog37
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Got it, thanks a lot Tonedef, I appreciate it.

 
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Old 03-02-2009, 07:17 PM   #8
Edcculus
 
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Oxygen is important for yeast to be able to develop their cell wall properly. A weak cell wall means a few things. First, cell wall permeability is increased. This isn't a huge issue in a beer around 1.040-1.050. Any higher and the sugary water can possibly suck all the water out of the cell.

The second is that a yeast cell cannot properly bud. Yeast reproduce by budding. If the cell wall is thin and brittle, it cannot reproduce well.

 
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