3068?

[left field brewer]

It says that esters and phenol production are greatly affected by pitching rates and aeration. Does anyone know what more or less aeration would do? I usually aerate with SS diffusion stone and O2 for a minute but if it will not produce the flavor balance I want from the yeast, I would like to know what less or more would do. Thanks.

 

[Iordz]

Less O2 will create more esters, maybe some fusels and phenols, whereas more O2 will do the opposite. I would suggest giving the yeast plenty of oxygen so that they can properly ferment and not become stressed. Run the O2 for about a minute or minute thirty.