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Old 03-25-2007, 02:11 AM   #1
Mar 2007
Missoula MT
Posts: 86

Trying to resolve a friendly bet here. When aerating wort, should the wort be aerated before the yeast is added or should the yeast be pitched and then the wort aerated? Also, when pitching wort directly onto a yeast cake from a primary fermenter that was just racked, is it necessary to stir up the yeast? I have a six-pack of homebrew riding on this so thanks in advance.

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Old 03-25-2007, 02:18 AM   #2
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Bobby_M's Avatar
Aug 2006
Whitehouse Station, NJ
Posts: 23,384
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You'd be better off posting those questions as polls because that's how varied the answers will be.

Question #1, I don't see any difference. #2 also doesn't matter much. The yeast will find the sugar.
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Old 03-25-2007, 02:58 AM   #3
Jan 2005
Liberty, Texas
Posts: 623
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No need to stir the yeast..........Aerate before...........And aerate all you want until the yeast start working. I have noticed an extra shot of air 6-8 hrs helps the yeast kick off if they havent already. The colder the wort the more air it will hold. With a yeast cake its gonna kick off quick so aerate before. If you pitch a smack pack or a white lab tube you'll want to aerate again 6 to 8 hrs. Dry yeast usually kicks off quick too but it will help to aerate 4 or 5 hrs later if the yeast are not working.

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Old 03-25-2007, 04:12 AM   #4
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Dec 2006
Santa Clarita, SoCal
Posts: 1,364
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Aerate before pitching. No need to stir after pouring onto cake.

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