Aerating Questions

[mangine77]

Hello,

I just did my first partial-mash and I have a question. I was reading in a Brew magazine about aerating the wort after brewing by pumping air into it and I've never done that when I brew. Will my beer still turn out good?

It obviously gets aerated somewhat by pouring in the wort and topping off, but should I be doing more before I pitch? Any help would be appreciated. Thanks.

John

 

[EdWort]

If you are using dry yeast, that should be fine. You could also pour it between two fermenters through a sanitized strainer.

 

[Grinder12000]

aerating - what this does is add more O2 to the wort which the yeast eat and multiply. Once all the O2 is used up THEN they start to munch on the sugars and if there was a lot of O2 there are a LOT of yeastys.

So by adding O2 you are making it easier for the yeast to multiply and gain numbers.

If you do NOT aerate all will do is make it a little harder for the yeast to gain strength and thus slow down the time when they really start to fart out CO2.

You will be fine - just a little slower for the real fermentation to start.

Once I started aerating I noticed my little guys really got active fast and violent. IT was like a yeasty RAVE going on inside my carboy.

 

[ifishsum]

I shake my top-off water vigorously in sanitized gallon jugs before adding to the fermenter, then pour the wort through a strainer. Seems to work well, they all take off very quickly.

I'd worry more about it if you were doing a full volume boil, because boiling drives off the oxygen.

 

[TeleTwanger]

I use a fish pump/filter/aerator stone for about 30 minutes..Much easier and better than shaking the carboy around. Treat your yeast right and they will reward you with good beer. Also get into the habit of making yeast starters, your lag times will drop significantly and your beer will come out cleaner tasting.

Your beer will be fine but, it will be better if you properly aerate and pitch a good amount of yeast. (at least a 1-2 qt starter or 2 11gram packs of dry yeast properly rehydrated)

 

[Throckmorton]

While browsing through the forums, I saw a pic of one of the over the sink strainers put on top of a plastic ale pail.

Bed Bath & Beyond Product

I'm gonna buy me one for straining and aerating.

 

[wild]

While browsing through the forums, I saw a pic of one of the over the sink strainers put on top of a plastic ale pail.

Bed Bath & Beyond Product

I'm gonna buy me one for straining and aerating.

That's the one I have and love it!

 

[FireBrewer]

In general, you need to add some O2; it depends on how much yeast you're pitching. The more you pitch, the less O2 you need.

Read this.

Remember that you want the yeast to spend most of their energy making alcohol not babies in a fermenter!!

 

[cjp4627]

My local ALDI store had that same style strainer this week for $8. I picked one up.

 

[monty3777]

Does aerating impact the flavor of the beer? If so, how? I know that it helps the yeats to multiply but I am unsure of why that would help the flavor - in my mind the yeast is creating alcohol. Lot's to learn!!

 

[Revvy]

I use something similar to this setup from Williams,

Except mine didn't come with a wand, so I took a broken piece of racking cane and made my own.

I give my beers a 2 minute blast of O2 and everything's skiffy.


If the yeasts are healthy there is less chance of them producing off flavors while they are producing alcohol.

 

[TeleTwanger]

Does aerating impact the flavor of the beer? If so, how? I know that it helps the yeats to multiply but I am unsure of why that would help the flavor - in my mind the yeast is creating alcohol. Lot's to learn!!

The o2 helps the yeast and the yeast impart a lot of flavor so healthy yeast=better/cleaner beer. O2 levels, temp, fan, amount of yeast all factor into the equation. Yeast are pretty fogiving but it's better not to piss them off and make them struggle.... Give them lot's of O2, a lot of nutrients, a constant temp they're happy with and they'll do thier job no questions asked, also with a good amount of O2 lag times decrease so any wild yeast/bacteria that's in the wort don't have time to propagate and make thier own off-flavors.

 

[Throckmorton]

Does aerating impact the flavor of the beer? If so, how? I know that it helps the yeats to multiply but I am unsure of why that would help the flavor - in my mind the yeast is creating alcohol. Lot's to learn!!

Keep in mind that you want to aerate only after the wort has cooled. If you aerate hot wort, that could impart off flavors... from what I have read.