Originally Posted by beerbeerbeer123
All yeast need aeration.. dry has alot more viable cells then liquid and the reproduction stage is less stressful for the yeast therefore it produces less off flavors at lower o2 levels comared to liquid..but aeration should be applied to dry yeast but its more important for liquid..hope this helps
this is not really accurate. aerating wort before pitching dry yeast won't hurt but it is not critical to dry yeast. 95% of my non sour beer is fermented with dry yeast and i never aerate the wort beyond whatever it gets from splashing out of the plate chiller into the fermentor. i do have an O2 tank that i use when i repitch the yeast (liquid yeast at that point).