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Old 05-27-2010, 11:57 PM   #1
jalgayer's Avatar
Feb 2010
Carbondale, PA
Posts: 498

Hey All

To aerate the wort, I generally pout it back and forth between kettle and fermenter and shake the bajeezus out of the carboy.

It seems the other options are use pure oxygen or air stone aquarium type unit.

Has anyone tried multiple techniques and noticed differences?

It would seem like one would have to try several methods over many trials and take lots of notes to find a difference.

looking forward to a discussion on aeration from everyone.

Mad-Elf Inspiration, Graff

Flander's Sour Red {1 Year Old on July 28, 2011}

Vanilla-Almond Pumpkin Ale, Surly Furious, Triple Karmelite Clone

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Old 05-28-2010, 03:58 PM   #2
Mar 2009
Posts: 2,607
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the beer is only going to absorb so much O2 no matter what you do. pure oxygen gives you the most. as far as mixing techniques i don't see the point.

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Old 05-28-2010, 06:33 PM   #3
Marko73's Avatar
Oct 2007
Clayton, North Carolina
Posts: 617
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Check this article out. . . .

It actually discusses that you get better oxygen uptake from the 'shaking' method than through aeration stones. I thought it was really interesting.
"It is sheer folly to be taken by the hand and led down the path of better brewing by someone who says that they know it all. No, it is your experience that counts most. It is your experience that will always lead you to more questions."

~Charlie Papazian

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Old 05-28-2010, 06:41 PM   #4
Nov 2008
Kansas City
Posts: 3,654
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I use 02 through a stone as I do not get acceptable results from my lager yeast at 8 ppm dissolved o2. YMMV

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Old 05-28-2010, 11:01 PM   #5
Dec 2008
Eastern Oregon
Posts: 307
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I've used both an airstone with pure O2 and shaking and have had similar results from both methods for ales and lagers. Always with plenty of healthy yeast.

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Old 05-29-2010, 01:19 PM   #6
cclloyd's Avatar
Jan 2007
Largo, Florida
Posts: 2,965
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I made an aerator out of a 6 inch piece of racking cane. I drilled about 8 or 10 3/16" holes in the cane and put it in the end of my racking hose when siphoning from the brewpot to primary with the hose clipped to the side of the fermentor so the output is above the liquid line as it fills. I wind up with a nice foamy head and plenty of oxygen in my wort.

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Old 05-29-2010, 01:47 PM   #7
Jun 2009
Ottawa - Canada
Posts: 221
Liked 2 Times on 2 Posts

I also do the shaking the carboy method but am inclined to try pure O2. I sometimes have head retention problems with beers that I don't dry hop and I'm thinking that foam created during shaking is gone when comes time to have it available in the glass at serving time. I'm think that with O2 for 60 secs would give me the proper disolved PPM without too much foam. Not sure if it's true though...

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Old 05-29-2010, 02:31 PM   #8
shanecb's Avatar
Mar 2010
Pittsburgh, PA
Posts: 1,309
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I usually just beat air into it in the bucket before I put the lid/airlock on. It's worked fine for me so far.
A particular love for ancient, obsolete, or lesser-known style from both the US and abroad.

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Old 05-29-2010, 10:03 PM   #9
bsdx's Avatar
Apr 2010
Perry, Michigan
Posts: 328
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I found shaking for more than half a minute to be a pain and worry about spilling the wort. I thought of a way that seems much easier last night. Only tested with water so far. Since I take my wort down a floor to the basement, I can use a bungie cord to strap my pail into a hand truck, put an airlock in the lid (sacrificial since it might splash out some?) and then all I have to do is tip the hand truck and roll it back and forth vigorously to slosh it around good. It seems physically easy to do for an extended period and I don't have to worry about dropping it. For a carboy I would probably use more than one strap and a solid bung with something else to make sure it didn't fall out (foil?).

I haven't done extensive testing with wort aeration yet, but I have generally been trying to get some air mixed in for some time since I heard about it.

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Old 05-29-2010, 10:06 PM   #10
Aug 2009
Posts: 1,630
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I strain through a fine mesh chinois a couple times betwen BK and a graduated bucket. Gets rid of the hops, allows me to measure the wort, and aerates. In my world carboys are for filling and leaving alone.

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