There's Some Bad Info Going Around - Page 3 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > There's Some Bad Info Going Around

Reply
 
Thread Tools
Old 01-18-2012, 12:09 AM   #21
BigUgly
Recipes 
 
Oct 2011
, Republic of Texas
Posts: 111
Liked 1 Times on 1 Posts


Eh...


__________________

87% of all statistics are made up on the spot.


Hunter

 
Reply With Quote
Old 01-18-2012, 12:11 AM   #22
ChillWill
Recipes 
 
Jan 2011
Sheffield, South Yorkshire
Posts: 869
Liked 22 Times on 19 Posts


Quote:
Originally Posted by kmk1012
Just out of curiosity, why wouldn't a person aerate their wort? Just one extra little step to ensure (for me) a good faster fermentation.
Read some of the info on this thread.

Revvy - wasn't arguing. And I partially agree on Nottingham. It's ok when used cool (like homebrew temps), but at temps some commercial brewers are trying to use it at round here it's sulfur bombing their beer.



 
Reply With Quote
Old 01-18-2012, 12:12 AM   #23
usfmikeb
Recipes 
 
Jan 2011
Leesburg, Virginia
Posts: 3,149
Liked 238 Times on 201 Posts


Keep in mind that Fermentis and Lallemand might be using different processes when making their yeasts. Lallemand might have more lipids than Fermentis, creating different o2 needs.

Even if Lallemand doesn't need o2, it is a best practice to do it every time, so you're in the habit of it when you do need it.

 
Reply With Quote
Old 01-18-2012, 12:13 AM   #24
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_ADMIN.png
 
passedpawn's Avatar
Recipes 
 
Apr 2009
☼ Clearwater, FL ☼
Posts: 25,622
Liked 6613 Times on 3907 Posts


Quote:
Originally Posted by kmk1012 View Post
Just out of curiosity, why wouldn't a person aerate their wort? Just one extra little step to ensure (for me) a good faster fermentation.
That's a good question. There's all sorts of info out there why it is unnecessary, but I don't think it can cause any harm. Unless there is an increased possibility of bacterial contamination. Also, I remember hearing a podcast of where excessive O2 was the cause of an off flavor (a Jamil podcast I think).

Search for Dr. Clayton Cone and you'll find all the trustable info you want on dry yeast.
__________________
- Andrew

 
Reply With Quote
Old 01-18-2012, 12:13 AM   #25
QuaffableQuips
Editor-in-Chief, Zymurgy magazine
HBT_LIFETIMESUPPORTER.png
 
QuaffableQuips's Avatar
Recipes 
 
Sep 2009
Fort Collins, Colorado
Posts: 396
Liked 28 Times on 23 Posts


I dunno, every time I've attempted to aerate dry yeast, it just flies all over the room...


Dan Likes This 
Reply With Quote
Old 01-18-2012, 12:16 AM   #26
wailingguitar
Recipes 
 
Oct 2011
Florence, Alabama
Posts: 1,653
Liked 116 Times on 98 Posts


Quote:
Originally Posted by MrManifesto View Post
about not needing to aerate dry yeast. This is completely false info and I can just picture noobs taking this in and having a ton of stuck ferments. Let's nip this in the bud! Aerate, people!
I always aerate, BUT according to the manufacturers it isn't necessary... at least not when pitching the dry, it is when using slurry derived from it

Beer Home Brewing Why use Fermentis Yeast

Frequently Asked Questions | Danstar Premium Beer Yeasts - The Dry Yeast Advantage
__________________
"Why did you.... what was the point of... how drunk were you when you decided this was a good idea?" - DMartin

 
Reply With Quote
Old 01-18-2012, 12:17 AM   #27
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
 
Revvy's Avatar
Recipes 
 
Dec 2007
"Detroitish" Michigan
Posts: 40,921
Liked 3180 Times on 1881 Posts


Quote:
Originally Posted by usfmikeb View Post

Even if Lallemand doesn't need o2, it is a best practice to do it every time, so you're in the habit of it when you do need it.
This is part of my reasoning for continuing to do it. I try to have a consistent process in my brewing practice. Keeps me from forgetting things like pitching yeast or sanitizing or adding hops, so even if I'm drunk, answering questions while brewing, or if there's any chance of interruption, my process is steady, and works for me. "Step w" aerate, step x pitch yeast, step y sanitize lid/stopper, step z seal fermenter.'
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

 
Reply With Quote
Old 01-18-2012, 12:18 AM   #28
ChillWill
Recipes 
 
Jan 2011
Sheffield, South Yorkshire
Posts: 869
Liked 22 Times on 19 Posts


Quote:
Originally Posted by NochEineMassBitte
I dunno, every time I've attempted to aerate dry yeast, it just flies all over the room...

Haha, much needed humour in this thread.

FYI I was told it can increase staling. Yeast won't take up ALL the oxygen you add (or so the oxygen meter at work tells me). So if you don't specifically need it, it's best not to add it.

 
Reply With Quote
Old 01-18-2012, 12:19 AM   #29
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
 
Revvy's Avatar
Recipes 
 
Dec 2007
"Detroitish" Michigan
Posts: 40,921
Liked 3180 Times on 1881 Posts


Quote:
Originally Posted by NochEineMassBitte View Post
I dunno, every time I've attempted to aerate dry yeast, it just flies all over the room...

Made me think of the movie where, I think it was, Woody Allen that sneezed on the line of coke and blew it way.
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

 
Reply With Quote
Old 01-18-2012, 12:19 AM   #30
usfmikeb
Recipes 
 
Jan 2011
Leesburg, Virginia
Posts: 3,149
Liked 238 Times on 201 Posts


Quote:
Originally Posted by Revvy

This is part of my reasoning for continuing to do it. I try to have a consistent process in my brewing practice. Keeps me from forgetting things like pitching yeast or sanitizing or adding hops, so even if I'm drunk, answering questions while brewing, or if there's any chance of interruption, my process is steady, and works for me. "Step w" aerate, step x pitch yeast, step y sanitize lid/stopper, step z seal fermenter.'
Yep, my checklist is the most important tool on brewday.



 
Reply With Quote
Reply
Thread Tools



Forum Jump