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What method do most people use to oxygenate the wort prior to pitching? Do you use a different method depending on the beer (or gravity)?
This too, by John PalmerInadequate oxygenation will lead to inadequate yeast growth. Inadequate yeast growth can cause poor attenuation, inconsistent or long fermentation, production of undesirable flavor and aroma compounds, and produces yeast that are not fit for harvesting and re-pitching.
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