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Old 03-26-2010, 04:43 PM   #1
Dec 2009
Posts: 20

Just curious what method is used by most for aeration of must. I have been using the “shake the hell out of the bucket” method for the duration of my short homebrewing career and even shorter mead making career. I’ve thought about going the aquarium pump route as a cost effective way to introduce more oxygen, but I just can’t get past the idea that, along with more oxygen, I will probably be pumping wild yeast and contaminates into the must. Any ideas on an economical way to get better aeration without introducing possible contaminates?

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Old 03-26-2010, 05:01 PM   #2
Registered User
Dec 2007
Posts: 9,043
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Fear not, just use one of these.


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Old 03-26-2010, 05:15 PM   #3
Sep 2009
Posts: 36

I use the shake the jug method also. I use partial boils so I have 3 gallons or so of R/O standing by in the primary during the brewing, so I take that opportuntiy to shake the jug for a few minutes. Hold it close to your body, keep your back staright and use your legs. It works great and is great exercise.

I forgot who it was, but someone in a basic brewing interview said that 4 minutes of shaking was as effective as pumped aeration. It was also said that there is such a thing as too much oxygen. The yeast will use up the available oxygen within hours of pitching (assuming you pitched a healthy starter).

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Old 03-26-2010, 06:18 PM   #4
Jan 2010
Posts: 1,034
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A whisk and a strong right arm - low tech, but very effective.
"Our results are merely the result of carefully managing the transformation of bee spit into yeast excrement."
--- Wayneb

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Old 03-26-2010, 06:19 PM   #5
mightynintendo's Avatar
Aug 2009
Raleigh, NC
Posts: 2,710
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Or just two buckets, dumping it back and forth a couple four times does the trick.
'Kilgore Trout once wrote a short story which was a dialogue between two pieces of yeast. They were discussing the possible purposes of life as they ate sugar and suffocated in their own excrement. Because of their limited intelligence, they never came close to guessing that they were making champagne.'

—Kurt Vonnegut, Breakfast of Champions

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Old 03-26-2010, 07:39 PM   #6
Dec 2009
Posts: 20

Sweet! Thanks for the replies.

Wildwest - nice avatar!

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Old 03-26-2010, 08:37 PM   #7
MikeRLynch's Avatar
Nov 2006
Posts: 888
Liked 11 Times on 10 Posts

Shake it like a baby
Lost Elm Brewing Co.
Stafford Springs, CT

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Old 03-26-2010, 09:12 PM   #8
Nov 2006
Posts: 4,289
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Now that I'm firmly in the no heat ever method -- a good few minutes with the wine whip to dissolve the honey into the water and then to froth the crap out of it should do the trick.

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Old 03-26-2010, 11:14 PM   #9
Nov 2009
British Columbia
Posts: 168
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I whoop it with a slotted brew paddle, since I do my primaries in 5-(Imperial)gallon or loose-lidded 10 gallon buckets.

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