ipso
Well-Known Member
(5 gal. all-grain ale) My research is conflicting.
Chris White says the proper lag phase duration for yeast growth is 3-15 hours. He also states 10ppm oxy is optimal. Another guy from Wyeast states his research shows 12-15ppm is optimal. But for how long? Should this not be for quite a few minutes (or even hours) into the lag phase?, and not just a one time pop right after the yeast pitch? Wouldnt it be better to get a filtered aquarium air pump and oxygenate the primary for most of the entire lag phase? vs. pure oxygen for just 1 min. just after pitching? (or shaking/drilling, once) What IS optimal? What IS best practice? (I must have a new toy. Oxy it is! Oh, but what is it to be? And how?)
Its important to have a proper inactive lag phase, for healthy attenuation later on (e.g. over pitching.) Its my understanding the secondary growth phase does not start until the oxygen has been used up. Cant we control/improve/delay this growth phase kick by providing oxygen for an hour increasing the quality of the lag phase? Kind of like dont shoot until you see the whites of their eyes then BOOM, many more yeasties fermenting all at once.
Thats counter intuitive to most who want to see yeast action pronto. (Whooo <wipe brow> Too much Iodophor didnt wreck my brew.)
It does not take long to reach saturation of wort with pure oxygen (43 ppm = ~1min with a good stone) but is that worse than 15ppm? What ppm is best? And for how long? How long into the lag phase is too long to add oxy?
Is this a component of taste control? Is aeration a secret ingredient in something like the ever illusive Arrogant Bastard clone recipe? A kind of yeast taste nutrient?
OR is this broaching the new thing for fermentation performance? DME starters are out. (Thats so 2011.) Enhance the yeast growth phase in the primary via oxy control (just like a stir plate does!), and THEN kick the fermentation phase via a predetermined oxy pitch rate time!
[Philo over] In short - do I get pure oxy system or filtered aquatic pump, and how exactly to I best apply that?
Ref - http://www.whitelabs.com/beer/Yeast_Life_Cycle.pdf (via HBT=BillyBroas)
Via - https://www.homebrewtalk.com/f163/yeast-growth-phase-200289/
Ref - [ame=http://www.youtube.com/watch?v=75gpehf_6Gk]Wyeast Laboratories on Aerating Your Wort - YouTube[/ame]
Ref - Aeration for Home Brewing Beer | Home Brewing Beer Blog by BeerSmith
Ref - Brew Your Own: The How-To Homebrew Beer Magazine - Brew Wizard - Is it possible to aerate your yeast too much?
Ref - Yeast Propagation and Maintenance: Principles and Practices | Maltose Falcons (via HBT=rellot)
Chris White says the proper lag phase duration for yeast growth is 3-15 hours. He also states 10ppm oxy is optimal. Another guy from Wyeast states his research shows 12-15ppm is optimal. But for how long? Should this not be for quite a few minutes (or even hours) into the lag phase?, and not just a one time pop right after the yeast pitch? Wouldnt it be better to get a filtered aquarium air pump and oxygenate the primary for most of the entire lag phase? vs. pure oxygen for just 1 min. just after pitching? (or shaking/drilling, once) What IS optimal? What IS best practice? (I must have a new toy. Oxy it is! Oh, but what is it to be? And how?)
Its important to have a proper inactive lag phase, for healthy attenuation later on (e.g. over pitching.) Its my understanding the secondary growth phase does not start until the oxygen has been used up. Cant we control/improve/delay this growth phase kick by providing oxygen for an hour increasing the quality of the lag phase? Kind of like dont shoot until you see the whites of their eyes then BOOM, many more yeasties fermenting all at once.
Thats counter intuitive to most who want to see yeast action pronto. (Whooo <wipe brow> Too much Iodophor didnt wreck my brew.)
It does not take long to reach saturation of wort with pure oxygen (43 ppm = ~1min with a good stone) but is that worse than 15ppm? What ppm is best? And for how long? How long into the lag phase is too long to add oxy?
Is this a component of taste control? Is aeration a secret ingredient in something like the ever illusive Arrogant Bastard clone recipe? A kind of yeast taste nutrient?
OR is this broaching the new thing for fermentation performance? DME starters are out. (Thats so 2011.) Enhance the yeast growth phase in the primary via oxy control (just like a stir plate does!), and THEN kick the fermentation phase via a predetermined oxy pitch rate time!
[Philo over] In short - do I get pure oxy system or filtered aquatic pump, and how exactly to I best apply that?
Ref - http://www.whitelabs.com/beer/Yeast_Life_Cycle.pdf (via HBT=BillyBroas)
Via - https://www.homebrewtalk.com/f163/yeast-growth-phase-200289/
Ref - [ame=http://www.youtube.com/watch?v=75gpehf_6Gk]Wyeast Laboratories on Aerating Your Wort - YouTube[/ame]
Ref - Aeration for Home Brewing Beer | Home Brewing Beer Blog by BeerSmith
Ref - Brew Your Own: The How-To Homebrew Beer Magazine - Brew Wizard - Is it possible to aerate your yeast too much?
Ref - Yeast Propagation and Maintenance: Principles and Practices | Maltose Falcons (via HBT=rellot)