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Old 08-18-2011, 06:41 AM   #11
Jablestein
 
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Ahhh alright, that's good to know! I haven't been mixing the wort, water and yeast together at all, just putting them together and pitching it on top. I'll make sure to try that next time. Thanks again guys!

 
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Old 08-18-2011, 01:15 PM   #12
motleybrews
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Quote:
Originally Posted by jaycount
Just to clarify, you can aerate immediately after pitching the yeast but you do not want to aerate during or after fermentation, that can cause your beer to stale sooner.
Yea, my bad. Thought I mentioned that

 
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Old 08-21-2011, 08:56 PM   #13
Jablestein
 
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I did talk to someone who said they take the fermentation bucket and shake it every few days during fermentation. Anything wrong with doing that?

 
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Old 08-21-2011, 09:03 PM   #14
Yooper
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Quote:
Originally Posted by Jablestein View Post
I did talk to someone who said they take the fermentation bucket and shake it every few days during fermentation. Anything wrong with doing that?
Yes, actually. By shaking the bucket, they risk oxidation. There is no advantage to it, and harm may be done.

If you've ever watched fermentation, it's quite active. The yeast are rolling around, even producing heat as they work. A krausen forms on top, but there is lots of activity under the krausen. The yeast know where the sugars are, and so there is no reason to agitate them.

Once fermentation slows, the yeast flocculate and fall out to the bottom. The yeast actually go back and digest their own waste products after the fermentable sugars are gone. After that, they go dormant, and the beer will start to clarify. Once the beer is clear, it can be racked and packaged.
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Old 08-22-2011, 12:20 AM   #15
Jablestein
 
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Quote:
Originally Posted by Yooper View Post
Yes, actually. By shaking the bucket, they risk oxidation. There is no advantage to it, and harm may be done.

If you've ever watched fermentation, it's quite active. The yeast are rolling around, even producing heat as they work. A krausen forms on top, but there is lots of activity under the krausen. The yeast know where the sugars are, and so there is no reason to agitate them.

Once fermentation slows, the yeast flocculate and fall out to the bottom. The yeast actually go back and digest their own waste products after the fermentable sugars are gone. After that, they go dormant, and the beer will start to clarify. Once the beer is clear, it can be racked and packaged.
Yooper to the rescue once again! Thanks alot!

 
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