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Home Brew Forums > Home Brewing Beer > Extract Brewing > Do NOT aerate??
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Old 01-26-2008, 07:18 PM   #1
evans5150
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Default Do NOT aerate??

Hey guys,

I made a clone of Oscar's Chocolate Oatmeal Stout last night and it says "Do not aerate the wort" because you "want a high ending gravity for this beer." I've never seen or done this before until this recipe.

So, this morning my wort was at 72 degrees and I pitched the Irish Ale Yeast without aerating. How long do you think this would take to start fermenting?

Thanks,

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Old 01-26-2008, 07:21 PM   #2
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Aerating is about healthy yeast growth, not controlling the final gravity. You always want to aerate your wort before pitching. You will probably get a pretty long lag time, so don't worry if it takes 48 hours for it to get started (maybe more if your temperature drops).
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Old 01-26-2008, 07:23 PM   #3
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Where did you get that kit? The directions sound a little suspect.

I would've aerated it. It's not a lack of aeration that will contribute to a high FG so much as using a yeast that is not highly attenuative.

You'll probably get a little bit of a long lag time. Give it at least 72 hours.

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Old 01-26-2008, 07:24 PM   #4
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Could you post your recipe so we can take a look at it and give some better advice? What was your OG? If you only pitched one vial of yeast without making a starter, I really wouldn't be too concerned if it took up to 3 days for fermentation to start.

The advice not to aerate seems a bit odd, not quite sure why that would be part of the recipe.
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Old 01-26-2008, 07:32 PM   #5
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Thanks for the advice so far, guys.

I got the recipe from BYO's 150 Classic Clone Recipes magazine.

6.6 lbs of pale extract
1 lb of munich malt
1 lb of wheat malt
4 oz. roasted barley
10 oz. flaked oats
1.5 oz. Goldings hops (60min)
1 oz Goldings hops (5 min)
WLP004 Irish Ale Yeast

OG of 1.056
FG target of 1.020
4.75% ABV

Thanks,

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Old 01-26-2008, 08:02 PM   #6
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That's just plain strange advice. Typically, if you wanted a higher finishing gravity, you would just mash a little warmer (say 156 F) and produce a highly dextrinous wort (for AG/PM) and/or add some maltodextrin (e.g., for extract brews). Once the wort is ready, then you would pitch the type of yeast that matches the flavour profile you want to achieve, and aerate it really well to ensure a strong fermentation with no off flavours.
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Old 01-26-2008, 08:26 PM   #7
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That's what I thought as well.

Can I still aerate the wort because I pitched the yeast about 4 hours ago? I wouldn't think that would hurt anything.

Thoughts?
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Old 01-26-2008, 08:31 PM   #8
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I think you could safely aerate at this point. The sooner you do it, the better.
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Old 01-26-2008, 08:31 PM   #9
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If it has only been four or five hours, no problem. I would do it.
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Old 01-26-2008, 10:36 PM   #10
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Thanks again, guys. I went ahead and just did a heavy aeration and put some blankets around the bucket to keep the temps at 68-70. I'm assuming I'll see some activity around noon or later tomorrow. I'll throw out an update when it starts.

Also, a homebrew store had told a friend of mine that he didn't need to keep the yeast out of the fridge for 3-6 hours. The wort was at 72 degrees when I pitched it and I had it out of the fridge for only an hour. I'm sure that will be fine as well. Yeast is hardy.
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