Can someone explain the science behind the method of adding oxygen to the wort, prior to pitching the yeast?
A couple of days ago while listening to a podcast the person being interviewed was emphatic about adding oxygen BEFORE pitching yeast. So, I've brewed about 180 batches of beer and I've always added oxygen AFTER pitching my yeast and this was the first time hearing about adding oxygen before pitching the yeast. As far as I know, I haven't experienced any issues and my beers have even won competitions.
So...I'm really just looking for an explanation of the science behind adding oxygen to wort, pre and/or post pitch.
Thanks in advance...
A couple of days ago while listening to a podcast the person being interviewed was emphatic about adding oxygen BEFORE pitching yeast. So, I've brewed about 180 batches of beer and I've always added oxygen AFTER pitching my yeast and this was the first time hearing about adding oxygen before pitching the yeast. As far as I know, I haven't experienced any issues and my beers have even won competitions.
So...I'm really just looking for an explanation of the science behind adding oxygen to wort, pre and/or post pitch.
Thanks in advance...