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Old 04-04-2008, 08:35 AM   #1
Drunkagain
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I'm using a wine degasser attached to a drill for a couple of minutes and was just wondering if i'm doing enough to aerate?

Whats your practice?
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Old 04-04-2008, 11:34 AM   #2
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I show it a picture of chuck norris and it turnds directly into the greatest beer ever.
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Old 04-04-2008, 11:36 AM   #3
mr x
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I do the same thing and it has been working fine for my low-med gravity brews. But I am planning to add pure O2 for my 1.065+ beers.
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Old 04-04-2008, 11:48 AM   #5
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i shake till i'm tired. usually about one minute... the yeast know the drill, get a good breath before i seal the carboy up...
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Old 04-04-2008, 11:58 AM   #6
brewt00l
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violent shaking of the carboy for about a minute.

 
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Old 04-04-2008, 12:07 PM   #7
Yooper
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You know- it just occurred to me. When I did extract boils and used top off water, stirring/shaking seemed to be enough. I guess the difference for some of us is full boils and AG vs. partial boils. If you are using water to top off, there is alot of oxygen in there. That's why a lot of us who do full boils actually have aerators or oxygen systems.
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Old 04-04-2008, 12:10 PM   #8
brewt00l
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Quote:
Originally Posted by YooperBrew
You know- it just occurred to me. When I did extract boils and used top off water, stirring/shaking seemed to be enough. I guess the difference for some of us is full boils and AG vs. partial boils. If you are using water to top off, there is alot of oxygen in there. That's why a lot of us who do full boils actually have aerators or oxygen systems.
I guess I am an exception to that, I do full boils & shake ye old carboy...

 
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Old 04-04-2008, 01:19 PM   #9
JoePolvino
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I just let the wort fall 2-3 feet from the CFC into my fermenter. This results in very good aeration.

 
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Old 04-04-2008, 01:51 PM   #10
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My system has worked very well for me, and is very easy on the back.

I take the cooled wort and transfer to my bottling bucket using a sanitized pitcher and pouring through a strainer. This helps both to aerate and also catch break and hop materials.

Then, when it is about half in the bottling bucket, I just pick the whole thing up and pour through the strainer.

Once in the bottling bucket, I put the bottling bucket on a table or counter, with the primary under the spout. I then put the strainer on the primary and open the spout.

This causes a ridiculous amount of aeration in my wort and since it is all gravity fed, it is very easy on me and allows me to clean while it is doing its thing.

My average beers typically start in <4 hours and reach final gravity in <4 days.

 
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