Do you need to aerate your wort if you pitch a yeast starter in it?

[deuc224]

I only oxygenate high gravity beers, every other time i havent noticed a difference.

 

[cmac62]

When o2 is present yeast will grow faster which results in increased sugar consumption. faster fermentation. we transfer thru a hose into a closed conical injecting o2 at the output of the chiller. we mainly use dry yeast

https://expertbrewing.com/fermentation-oxygen/

I don't know who this guy is, but he sounds like he knows what he is talking about. If this link is right it sounds like a little extra O2 at pitch wont ruin your beer, but extra O2 will be used by the yeast to breath instead of ferment, as the fermentation we want is an anaerobic fermentation once the yeast army is ready for it. OohRah!!

 

[VikeMan]

I don't know who this guy is, but he sounds like he knows what he is talking about.

Right off the bat he says: "However, yeast does not produce alcohol in the presence of oxygen!" It sounds to me like he does not know what he's talking about.

Yeast do not do much respiration instead of fermentation in the presence of oxygen (in beer wort), because the crabtree effect represses respiration. I admit I didn't read the rest of what "expertbrewing" had to say after that opening act.

 

[cmac62]

Well so much for that. LOL

Edit: Okay after a quick google search and some light reading lets see if I understand the Crabtree Effect. In its most basic of forms. If there is enough sugar (glucose) in the solution, yeast and other organisms can and will ferment aerobically, although it is not very efficient. Maybe this is why too much O2 produced off flavors. Thanks for that @VikeMan.