Aerating a few hours into lag phase

[tiredofbuyingbeer]

I aerated five hours after pitching yeast. Basically, I forgot to the night before and woke up and decided it would be a good idea. There were no signs of fermentation--no krausen, no bubbles, no alcoholic smell. This is for a 1.050 bitter with Nottingham.

First, is this likely to oxidize the beer? My thinking was that it wouldn't be as long as the yeast are still in their lag phase. Is that right?

Second, is it less likely to do anything worthwhile, since the yeast have already (hopefully) done some cell reproduction?

 

[Weezy]

You made a bunch of yeast very happy.

 

[mkyl428]

It will be fine. The aeration is unlikely to hurt at this phase.

Nottingham is a dry yeast as I understand it there is much less need to aerate wort for dry yeast especially if the beer is not a high gravity beer.

Again no harm in it, it just likely isn't necessary

 

[Drk93TT]

Oxidized ? no. In the lag phase aeration is a big help. 5 HOURS after pitching? No problem.

It helped.

 

[BlueHouseBrewhaus]

For my really big beers (>1.100) I aerate when I pitch and then give it another shot after 12-18 hours. The yeast love it.