Do you Aerate your Wort ?

[flanken]

Not sure why there would be an increased infection risk, and I am using similar process to you (with aerating plastic tip at the bottom of the transfer tube) but I think we are still under-oxygenating the wort by quite a bit. That's bigger downside than any risk of infection from getting oxygen from air in.

Is the goal oxygenating or aerating?

I'm not specifically infusing my wort with pure oxygen but i am creating a situation where all of the liquid had an opportunity to make contact with the air and slosh around (aerate). By having the impact point of my stream be the side of the bucket, the surface area is huge... It's got to be more effective than a vigorous stir?

 

[olotti]

I use a wand with the little O2 tank for 60 sec on smaller beers and 90 sec on bigger beers, even with 05 I've had fermentation start in as little as 4 hrs. With an RIS I'll hit it for 90sec to 2 min then aerate again in 12 hrs for 60 sec. Works wonders one of the best pieces of equipment I've bought.

 

[brewbama]

I believe brewing beer is not the rocket science some want to turn it into. I simply drain my kettle thru a strainer into the fermenter which creates a foamy head. This reduces trub in the fermenter and aerates the wort prior to pitching. I use dry yeast that I often sprinkle on top but then again I sometime hydrate. I've noticed no difference.

 

[Jimbodaman]

I usually aerate by letting the cooled wort splash into my fermentor, and then shaking it for a minute or so. However I forgot to aerate my first lager (since 2013) seems to be fermenting nicely we'll see how it turns out.

 

[flanken]

I believe brewing beer is not the rocket science some want to turn it into. I simply drain my kettle thru a strainer into the fermenter which creates a foamy head. This reduces trub in the fermenter and aerates the wort prior to pitching. I use dry yeast that I often sprinkle on top but then again I sometime hydrate. I've noticed no difference.

I agree... I see talk of o2 stones and wands and wonder if I'm missing something by just letting it fly in a long stream, out in the open like
View attachment ImageUploadedByHome Brew1465256809.033307.jpg

Sounds like I'm good as-is...

 

[brewcat]

That's 91% attenuation on a yeast rated for 71-75%... Either your measurements are wrong or you're infected.

No infection. 1084 gives me high attenuation with the recipe. It helps having #1 of flaked corn in the recipe. The same recipe finished at 87% last time.

I think my hydrometer and thermometer are still correct. I'll have to check them.