stevevets
New Member
How important is it to add air to my beer before fermenting? . . Will this add more alcohol to my beer ? thanks
air
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northernlad
Well-Known Member
THe higher the gravity, the more Oxygen is needed for the yeast to use. O2 doesn't increase alcohol, but it will help the yeast do their job more completely.
hoppymonkey
Well-Known Member
It is crucial to oxgenate your wort for proper yeast health. It doesn't mean you have to get an oxygen tank, but at the least you should let your wort splash well when transferring to the primary.
If you plan to stick with the hobby for awhile, pick up a wine degassing attachment for your drill (i.e. a "wine whip"). Cost you 20 bucks or something. This will help you aerate your wort very effectively.
Captain_Bigelow
Well-Known Member
+1. A good shake of the bucket before you add the yeast works fine. A tip I saw was to put a tennis ball under the bucket then move it around vigorously. That helps to save your back.
Skaggz
Well-Known Member
If you can remember back to your high school biology classes, there are two types of cellular respiration. Aerobic and anaerobic respiration. Aerobic requires the use of oxygen, and anaerobic is achieved when oxygen is not present.
When you pitch your yeast into the wort you want them to go through aerobic respiration so that they can multiply (divide) into more cells. This requires an oxygen rich environment. After all of the oxygen is used up, they will move on to anaerobic respiration. In this case, we call it fermentation. Once anaerobic respiration begins and is finished, we don't want any oxygen to come in contact with our beer. In the home brewer's situation it is nearly impossible to get zero contact, but try your best. As it can lead to oxidation, wet cardboard taste.
When you pitch your yeast into the wort you want them to go through aerobic respiration so that they can multiply (divide) into more cells. This requires an oxygen rich environment. After all of the oxygen is used up, they will move on to anaerobic respiration. In this case, we call it fermentation. Once anaerobic respiration begins and is finished, we don't want any oxygen to come in contact with our beer. In the home brewer's situation it is nearly impossible to get zero contact, but try your best. As it can lead to oxidation, wet cardboard taste.
stevevets
New Member
thank you everone . . . I will get a wine wip
or save $20 and bucket pour. I use a second bucket and pour ten times between the two, makes super frothy bubbly full to the rim aerated wort
