How do you aerate?

[chiteface]

With all due respect to the microbiologists at Wyeast, I think it's manifestly obvious that their writing staff have taken liberties with the word "need".

...I'm not sure I understand. Would there be a benefit for the microbiologists at Wyeast to them telling the consumer they need to use more oxygen? I don't see a motive there for them to mislead their consumers...are there other studies that have been published that indicate a different ppm level is most critical for yeast health? I certainly don't want to just take one source as gospel if something else may have a different, thoughtful theory.

Full disclosure...I just purchased the Williams brewing system(haven't even received it yet) prior to that I put a tennis ball under my carboy and rolled it around on that for a good few minutes. Got decent results, but to take my beer to the next level, I'm looking to increase the health of my yeasties.

 

[TimpanogosSlim]

...I'm not sure I understand. Would there be a benefit for the microbiologists at Wyeast to them telling the consumer they need to use more oxygen? I don't see a motive there for them to mislead their consumers...are there other studies that have been published that indicate a different ppm level is most critical for yeast health? I certainly don't want to just take one source as gospel if something else may have a different, thoughtful theory.

Full disclosure...I just purchased the Williams brewing system(haven't even received it yet) prior to that I put a tennis ball under my carboy and rolled it around on that for a good few minutes. Got decent results, but to take my beer to the next level, I'm looking to increase the health of my yeasties.

It's abundantly clear that the majority of Wyeast's customers are successfully brewing with 8ppm or less.

So the word "need" here is perhaps a bit strong.

 

[vtchuck]

I use a little plastic thingie that fits on the drain tube a converts the stream of wort to a spray. Paid $3 or $4 for it online.

I have an oxygen stone set-up, but only use it for really big beers or with lager yeast.

 

[chiteface]

It's abundantly clear that the majority of Wyeast's customers are successfully brewing with 8ppm or less.

So the word "need" here is perhaps a bit strong.

Word. I can dig why you would take issue with that. I would also say that the way I posted that portion of the article would actually misrepresent it as a whole based on that. When I read the entire article, what I actually gleaned was that if you are going to use a pump, don't bother unless it is hooked up to pure O2, because shaking it is just as effective as a pump, not that folks aren't making good beer without O2.

 

[Sheldon]

I finally just ordered an oxygenation kit so that I don't get carpol tunnel from aerating my wort. Should have it for my next batch.

 

[chiteface]

I have an oxygen stone set-up, but only use it for really big beers or with lager yeast.

^+1
I wouldn't introduce any equipment(possible infection points) to my wort for anything but big beers. Will continue to shake on a tennis ball for anything 1.065 or below.

 

[ncbrewer]

From the Danstar Catalog & Technical Info: “There is no need to aerate wort when pitching with dry yeast. Due to a specific growth process, dry yeast already contains sterols and unsaturated fatty acids in the cell membranes and is ready to divide without any additional oxygen. However, if the yeast is reused, oxygenation will be required to ensure cell division.” I always aerate to be on the safe side. Has anybody tried dry yeast without aerating?

 

[djt17]

From the Danstar Catalog & Technical Info: “There is no need to aerate wort when pitching with dry yeast. Due to a specific growth process, dry yeast already contains sterols and unsaturated fatty acids in the cell membranes and is ready to divide without any additional oxygen. However, if the yeast is reused, oxygenation will be required to ensure cell division.” I always aerate to be on the safe side. Has anybody tried dry yeast without aerating?

All the time; I only aerate when using liquid yeast. Works good for me.

 

[winvarin]

I use the Williams brewing setup as well. I use it for dried and liquid yeast. I am used to working it into my process and it doesn't take any additional time. So I usually just work it into my brew day regardless of the yeast type.

 

[Bubba]

I use buckets for fermentation and one chest high dump from the BK does the job every time.

 

[Dan]

I've been known to use the olive oil trick in larger beers and sometimes in starters. That seems to work pretty well IME.

I've heard this somewhere before, well obviously here on HBT. Any idea "why" it works? In laymen's term please.

Edit: Here's the thread I was thinking of. I'm rereading it now. https://www.homebrewtalk.com/f13/using-olive-oil-instead-oxygen-47872/

 

[winvarin]

I've heard this somewhere before, well obviously here on HBT. Any idea "why" it works? In laymen's term please.

Edit: Here's the thread I was thinking of. I'm rereading it now. https://www.homebrewtalk.com/f13/using-olive-oil-instead-oxygen-47872/

I used it once and did not really notice any difference vs. a non- aerated fermentation. Certainly not enough data to disprove it.

However, I did notice an improvement in lag time and reduction in off flavors and aromas. That being said, I did start aerating at the same time I bought a stir plate and using Jamils calculator to bump my pitching rates closer to his recommendations. I even give my starter wort a quick blast of O2 before pitching the initial yeast pack.

 

[winvarin]

I used it once and did not really notice any difference vs. a non- aerated fermentation. Certainly not enough data to disprove it.

However, I did notice an improvement in lag time and reduction in off flavors and aromas. That being said, I did start aerating at the same time I bought a stir plate and using Jamils calculator to bump my pitching rates closer to his recommendations. I even give my starter wort a quick blast of O2 before pitching the initial yeast pack.

Edit. Noticed an improvement with o2 aeration. Stupid phone

 

[stirlingtrent]

Not a lot of experience here, but in my first batch, I just shook the heck outta my carboy for 60 seconds or so, and within 6 hours had crazy fermentation activity. And I didn't try to lift it, I just rocked it back and forth on a soft surface to protect the glass.

 

[jmprdood]

I pass my wort through a sanitized, fine meshed SS strainer into my fermenter (even if I'm not filtering anything out). Lots of air in it that way and easier than stirring, shaking and lifting (I'm just lazy that way)

 

[ThePonchoKid]

https://www.homebrewtalk.com/f13/dip-tube-great-326781/

I don't bother putting the dip through the lid anymore.

 

[ncbrewer]

All the time; I only aerate when using liquid yeast. Works good for me.

Thanks - good to know.