How did Old Time Brewers add Oxygen?
I don't doubt that oxygen is important to Lagers. I've been told that shaking the carboy is not enough oxygen for proper yeast health, that only pure oxygen does the trick....
If that is true, then how did they ever develop German Lagers, Bocks, etc that used to go into huge wooden vats? Not questioning the oxygen, just wondering how we got these styles correctly.
Drinking - Germann Pumpkin Ale
Secondary - Nothing
Bottled - Gose, Eisbock
Kegged - Nothing
Next Batch -
Planning - Berliner Weisse