Drunkagain
Well-Known Member
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?
Whats your practice?
YooperBrew said: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.
TexLaw said:I dump my wort through a filtered funnel and then shake the carboy for five minutes after pitching. That's probably overkill, but it's also kinda fun.
TL
According to the yeast manufacturers, it is not really possible to over-oxygenate homebrewed beer, unless you are running continuous O2 through fermentation.stever said:ok we got some of you going 30-45 minutes with the O2 and some going 30 seconds to 2 minutes, what gives? Also Is there such a thing as over aeration?
Conventional wisdom says to avoid oxygenation after pitching the yeast....but I am thinking about a shot of oxygen after the first flurry of fermentation, just to invigorate the yeast a bit and ensure a nice low FG. I am thinking a minute or less, three days in, at about 2 PSI through a diffusion stone. Would this be helpful, or hurtful?
Conventional wisdom says to avoid oxygenation after pitching the yeast.
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