aeration for a full wort

[CharlieB]

just wondering what is the best way to aerate 5 gallons of wort. i can pour vigoriously but is that enough? is it worth buying an aeration pump to be sure there is enough oxygen in the wort?

 

[Drunkensatyr]

At the least, drop 10 bucks into an airpump for a fish tank, and a stone. Let that puppy run for about 30-45 min, and pick yeast. If ya go with the oxygen setup, not tooo much more money, but you drop the small risk of infection and it only takes about 3 min to fully oxygenate the wort.

 

[RichBrewer]

I currently use the "shake the Bjesus out of the carboy" method for aerating my wort. I don't get the best results so I plan on getting an aeration system for my brewery.
From all accounts, including opinions from professional brewers, it is worth it.

 

[CharlieB]

So... chill wort, pitch yeast and then pump air into the wort for 30 to 45 min.?
and could you sanatize the pump by running it for a while in a star san solution?

 

[Orfy]

What yeast are you using.

Check out Bobby's video aeration experiment you'll be suprised.

I use this.

with good results.

 

[CharlieB]

white labs california ale yeast

 

[david_the_greek]

anyone try using a wine whip? I'm thinking of trying that out when I get around to my IPA

 

[malkore]

is a wine whip the flat stirring tool with holes in it?
if so, that's what I use. Since I boil two small pots, then combine and top with sterile water, I aerate each pot after I pour it into the bucket, and aerate the sterilzed/cooled water for top off in advance.

not as efficient as pumping O2 in there, but my beer is always fermenting early the next morning...so not terrible lag time.

 

[Bobby_M]

If you're doing full boils and pitching liquid yeasts, you've got two choices. You can make a starter to build up the cell count or you can oxygenate the wort really well and let them reproduce there.

Any method that utilizes surounding air as the oxygen source (pouring, splashing, whipping, venturi siphons, etc introduces a small risk of contamination. I suppose it depends on how much bacteria and wild yeast you think you have in your brewing environment. I'm sure many of you guys have done this for 100 batches with no contamination. My experience is practically invalid because I've only done 15 batches, but running pure O2 has always worked really well for me.

Here's a good question. Would you leave a cooled wort in a pot on your counter with the lid off for 20 minutes? Forcing room air into the wort is probably the same risk.