Aeration: splashing vs whirlpooling w drill

[Hermit]

It's been a while since I've read the White book on yeast. I've been meaning to reread it when I have time because this keeps coming up. If I remember correctly, and that is a big if anymore, too short of a lag phase is not a good thing. Certain 'good things' happen during this phase and are dependent on the yeast utilizing the oxygen in the wort. When the oxygen is used up you see the CO2 bubbles in the air lock which people seem to think is the start of fermentation. What you are actually seeing is the start of the anerobic phase.

 

[ph0ngwh0ng]

It's been a while since I've read the White book on yeast. I've been meaning to reread it when I have time because this keeps coming up. If I remember correctly, and that is a big if anymore, too short of a lag phase is not a good thing. Certain 'good things' happen during this phase and are dependent on the yeast utilizing the oxygen in the wort. When the oxygen is used up you see the CO2 bubbles in the air lock which people seem to think is the start of fermentation. What you are actually seeing is the start of the anerobic phase.

Yes, this has come up in my research also. There is conflicting opinions on the subject, so I just don't bother too much with it. That means I'll likely never invest in an oxygenation setup (o2 tank), but I'll keep oxygenating the wort to promote reproduction. After all, maybe a short lag phase is a consequence of the yeast having found oxygen to reproduce more quickly.

 

[Hermit]

Yes, this has come up in my research also. There is conflicting opinions on the subject, so I just don't bother too much with it. That means I'll likely never invest in an oxygenation setup (o2 tank), but I'll keep oxygenating the wort to promote reproduction. After all, maybe a short lag phase is a consequence of the yeast having found oxygen to reproduce more quickly.

Beer and its processes are a well studied field. Lots of taste panels involved. I think the short lag phase is the consequence of the yeast running out of oxygen and starting anaerobic fermentation.

 

[BlkWater_brewer]

The key function of the oxygen is to promote yeast growth. That is why it's important right before you pitch the yeast. Prior to fermentation the yeast needs to grow and multiply before it even thinks about fermentation. Whatever help you give it is rewarded by happy yeast doing a better job. There is a reason that that most Brewmaster's have advanced chemical degree's. Almost anything works in a 5-10 gallon batch, it's when you need consistency that mundane little things can kill your brews. I have found that any aeration usually works, but pure O2 from a $10 tank and some tubing with a diffuser stone works every bit as good as the $100 commercial setups.

 

[ph0ngwh0ng]

The key function of the oxygen is to promote yeast growth. That is why it's important right before you pitch the yeast. Prior to fermentation the yeast needs to grow and multiply before it even thinks about fermentation. Whatever help you give it is rewarded by happy yeast doing a better job. There is a reason that that most Brewmaster's have advanced chemical degree's. Almost anything works in a 5-10 gallon batch, it's when you need consistency that mundane little things can kill your brews. I have found that any aeration usually works, but pure O2 from a $10 tank and some tubing with a diffuser stone works every bit as good as the $100 commercial setups.

Yes, but for how long do you push o2? For "about" 5 seconds? My point is if you go that way, now you need to know how much o2 is injected. Therefore a bigger investment. Like you said, at 5-10 g, and on a hobbyist level, I think the best cost/benefot ratio os with a drill, if you already got it. You can't overshoot o2 levels, and it doesn'T cost a thing. AND raises 0 min hop addition utilization.

 

[g-star]

If you brew high gravity ales or any kind of lager, you will never get to the proper O2 levels by splashing, drill, aquarium pump, etc. It is physically impossible and limited to a saturation point of 8ppm by the fact that air only contains 21% oxygen.

If you want to make the best high gravity ales and lagers possible, injection of pure oxygen to achive 10-14ppm O2 is the only way to do it.

 

[dobe12]

It's a matter of optimum, not required. You can make beer without aeration at all. But better aeration means better beer.

The problem with "this is how they did it in the past" is people often don't stop and think "maybe beer from the past sucked compared to beer today". Science is on our side now. Plenty of data on this in the "Yeast" book by White and Zainasheff.

This ^^^^. Yeast will still do their thing and make beer even if the conditions aren't optimal, but creating optimal conditions will help the yeast make better beer and leave healthier yeast for future pitches if harvesting... which I do all the time.

I can bake a steak and I'll have a cooked steak, but I'd much prefer a steak seared at high heat directly above a flame.

My car will run fine if I don't change the oil at the required intervals, but will run better and longer if I do change it at the proper intervals.

 

[dobe12]

Zymurgy (last edition I believe) has a great article on aeration methods. Check it out. They break it down and show which methods get to what leave of oxygen depending on gravity. Pure oxygen is best, but shaking actually does a pretty good job, followed by the drill/degasser setup, and pumped air (not pure 02). But no method outside of pure oxygen with a diffusion stone can get wort to the optimal level.

And again, I'm talking about scientific numbers, not "I use XXXXX method and my fermentations take off in under XXXX hours".

 

[Qhrumphf]

Zymurgy (last edition I believe) has a great article on aeration methods. Check it out. They break it down and show which methods get to what leave of oxygen depending on gravity. Pure oxygen is best, but shaking actually does a pretty good job, followed by the drill/degasser setup, and pumped air (not pure 02). But no method outside of pure oxygen with a diffusion stone can get wort to the optimal level.

And again, I'm talking about scientific numbers, not "I use XXXXX method and my fermentations take off in under XXXX hours".

I recall reading somewhere that purging headspace with pure O2 and then shaking was even more effective and faster than a diffusion stone. I'd have to look up the source.

Shaking without the pure O2 will definitely work for most ales but I think the amount of time and effort it takes plus the hazard makes it the least desirable in my book.

 

[dobe12]

I was lucky enough to score an oxygen setup (tank, regulator, tubing, stone) for $30 from a brew club member who recently sold off a bunch of equipment. Before that, I used the degasser and the shake method. Both worked fine, but I prefer the ease of the diffusion stone. Drop it in for a minute and done. I also like knowing there is now plenty of oxygen for my yeast rather than hoping for enough.

 

[ph0ngwh0ng]

Hi! It's me, OP. You're missing my point here people. I fully recognize that pure o2 injection is the best thing for the yeast, i'm just saying that I like the low cost aeration technique which is drill whirlpooling. In a future far far away, I'll invest in an o2 setup, but I really like the beer I'm brewing and don't see why (personaly) I'd do it now.

 

[Hermit]

Hi! It's me, OP. You're missing my point here people. I fully recognize that pure o2 injection is the best thing for the yeast, i'm just saying that I like the low cost aeration technique which is drill whirlpooling. In a future far far away, I'll invest in an o2 setup, but I really like the beer I'm brewing and don't see why (personaly) I'd do it now.

I believe Chris White said it only takes an hour for the yeast to use all the oxygen in solution. Just wait an hour or two and do it again.