I know it isn't ruined, but Aeration?

[grant-robison]

This is my second batch and i decided to try my hand at a porter. The recipe is on the site somewhere i'll be happy to link it if requested. I've been trying to keep it cool in this 107 degree weather in OK but that's not the problem. Me and some friends brewed it up and i pitched a slurry from my first batch of SafAle -04. After about 36 hours of fermenting i noticed the krausen never got much thicker than about an inch. And persisted with this slow fermenting low krausen bubble.. Then i remembered we didn't really aerate in the pour from bucket to bucket method. we did do a transfer to a ale pail to then siphon to a carboy AND diluted it to 5 gal with aerated water, but didn't aerate in the normal way. Now i know it isn't ruined per-say (and even if it was, "ruined" homebrew still tastes better than big commercial beer). But what do the Homebrewtalk league think of proper aeration?

I think that the lack of aeration may have affected the final yeast population, but it should ferment out fine just slower. Am i looking at a potential stuck ferm? or a taste defect like diacetyl?

 

[Kaz]

I can't really comment, as I've never paid much attention to how thick the krausen is. I say don't worry about it, if there is krausen, there is fermentation. The lack of aeration might make it go a little slower but in the end, it will still be fine porter.

 

[shawnbou]

I agree that the most important thing now is not to worry. You may get a slower ferment, but it will still ferment out.

As for the thickness of the krauesen ring, that's not necessarily an issue. Remember that every fermentation is different and a lot of factors contribute to krauesen thickness and retention.

Don't mistake me, aeration is very important. Lack of aeration can result in slightly less healthy yeast and less reproduction, as you mentioned. Less than optimal health and small population can result in stressed yeast, which tend to produce estery flavors and may give you some fusel alcohols as well. But there's no reason to assume the worst just yet.

If you do get some off flavors, darker ales seem to do a pretty good job of hiding them, at least in my experience. I'm sure you'll find this beer tastes just fine. Learn from the experience and move on!

 

[malkore]

poor aeration is a problem that arises when doing full boils moreso than partial boils, since your top-off water isn't devoid of oxygen like boiled wort is.

and most people pour/splash that top of water, which aerates the wort too.

 

[grant-robison]

It fermented out to about 1.020. Which considering the fact that because of a crappy thermometer, my mini-mash accidentally boiled i think is a decent FG.

 

[Changeduser123]

It fermented out to about 1.020. Which considering the fact that because of a crappy thermometer, my mini-mash accidentally boiled i think is a decent FG.

1.020 is kind of high. Before bottling, make sure that:
* your hydrometer reads the right value (mine is off by 0.005...)
* the gravity is constant a couple days apart.