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Old 03-19-2013, 05:36 PM   #1
jefferym09
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May 2012
Damascus, Oregon
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i use a wort chiller to cool the wort, when doing this i dunk it up and down in the wort for 10 minutes or so because it gets the heat down quicker (i dunno the science of it, i just know it works). can this be a sufficient way to aerate as well? i mean i create lots of air bubbles doing this and i wondering if further aeration is needed.

 
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Old 03-19-2013, 05:56 PM   #2
Tinga
 
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never can have too much aeration....

unless you're using pure oxygen.
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Old 03-19-2013, 06:04 PM   #3
jefferym09
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well i suppose that was my other unspoken question. is it possible to over-aerate if you're using manual methods? or is pure O2 required for that to happen?

 
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Old 03-19-2013, 06:06 PM   #4
Jayhem
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You should not aerate until the wort is below about 85F. Aerating it while it's hot can cause problems from what I've read but I hope I'm wrong because your method makes sense.

I always just cool down with wort chiller, then transfer 1/2 the wort to fermenter, put a solid bung in the fermenter and shake the crap out of it to aerate, then add the rest of the wort a sanitized gallon jug, shaking before adding to the fermenter as well. When I'm done my wort has a bunch of aeration foam on the surface so I know it's well aerated.
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Old 03-19-2013, 07:04 PM   #5
jefferym09
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May 2012
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after i do the whole dunking the wort chiller and get it down to 70, i shake the crap out of the fermenter after the wort is in. I have lots of aeration foam when im done so i think what I do is sufficient enough.

 
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Old 03-19-2013, 07:09 PM   #6
RatchetBrews
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Your method should be fine as long it's at pitching temps. If you want to be really sure, get a small oxygen bottle from a hardware store, a diffusion stone, a lenght of hose and a small regulator. Put the store in the bottom of your fermenter and crank it up for 30 seconds to a minute.

 
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Old 03-19-2013, 07:14 PM   #7
GrogNerd
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have you had problems with stuck fermentations or under-attenuation or anything that would indicate that you're not aerating enough?
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Old 03-20-2013, 10:42 PM   #8
jefferym09
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May 2012
Damascus, Oregon
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Sometimes, I brewed at wheat ale last year that was at 1.040 for OG and it stopped at 1.020 and didn't move. I attributed this to unhealthy yeast though Since it was wyeast and it was at 3 months past the manufacturing date

 
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