stevefarns
Well-Known Member
I have really just been ignoring the idea of aeration because to this day I have never so much as shaken a fermenter to introduce o2. I can't imagine my siphon into my carboy with a racking cane introduces anything. I have been pretty satisfied with most of my beers and have never had one with a fermentation that never started. What is the harm of not doing it? And what is the benefit of doing it?
Thanks for any thoughts.
Thanks for any thoughts.