I never heard this before.

[soccerdad]

Within the past couple of days I heard this from an experienced brewer. "Always aerate your wort when using liquid yeast, but there is no benefit to aeration when using dry yeast."
This seems counterintuitive to me, but there may be some science behind it. Anyone know?
I admit to not having (yet) read Chris White's book on yeast, so feel free so send me a digital raspberry or fart in my general direction.
Seems to me that when someone says " no benefit" they might be quoting a valid study. Yeah? No?

 

[Bobby_M]

Cliff notes: dry yeast is frozen in time and they are already packed with the sterols needed for additional growth. Liquid yeast, as it ages in the LHBS fridge is depleted of sterols and needs oxygen to replenish before a growth phase.

 

[soccerdad]

Thanks Bobby. So you are essentially saying there is validity in the concept. Yeah?

 

[Yooper]

Thanks Bobby. So you are essentially saying there is validity in the concept. Yeah?

Absolutely. I aerate my wort just by putting into the fermenter from the kettle with my pump, but no need with dry yeast at all so I take it easier if I can.

 

[soccerdad]

This Fudgie appreciates the You Betcha.

 

[Yooper]

This Fudgie appreciates the You Betcha.

I do whats I can, doncha know?

 

[bwible]

 

[Brian66]

good to know!

 

[Brewin’&Qin’]

Good information. I used a liquid yeast for the first time a few weeks back on my Saison brew. I will know better next time to aerate the wort prior to pitching the yeast, as I did not aerate this time. Thanks for the info.