jbock220
Well-Known Member
Ok, so I forgot to aerate my wort but have discovered that this is a strategy used to create a cleaner ferment. As the oxygen is only needed for bulk cell division and not so much for fermentation. Pitching a properly sized starter should be sufficient. Anyone have experience with this?
If you do, do you think you'd be able to use a warmer fermentation regime? My Imperial Stout has been in the high 70's all week. Still bubbling, day 6. If it's estery (Edinburough WLP028) I'm not too worried as the other flavors will be strong to balance. I'm mostly concerned about acetaldehyde.
Anyhow, interested in what others out there have to say on the subject. thanks for the input!
If you do, do you think you'd be able to use a warmer fermentation regime? My Imperial Stout has been in the high 70's all week. Still bubbling, day 6. If it's estery (Edinburough WLP028) I'm not too worried as the other flavors will be strong to balance. I'm mostly concerned about acetaldehyde.
Anyhow, interested in what others out there have to say on the subject. thanks for the input!