arturo7
Well-Known Member
Where's the option for coke whores blowing on extra long straws?
oh - you don't want to buy anything from me. i hid pubic hairs in all the merchandise.See, now I am enlightened and if you were a vendor, I would consider shopping at your place of business.
Bobby_M said:Sorry if I came across as smug. There are a lot of different methods that will achieve enough dissolved oxygen and many of the ones listed here are fine. I was simply referring to statements about how much foam head is generated as being an indication of "job well done". My point, more specifically, is that you can generate a bunch of foam on the top of wort without getting anywhere near the 8ppm DO we're looking for. It would be better to say something like "I shook the hell out of my carboy and I'm pretty confident that it's well aerated".....and leave off the "because there's a huge frothy head on it". That's all.
I'm just curious why people think that a head of foam on top of wort is an indication of dissolved oxygen.
I'm just curious as to why you don't enlighten us instead of being smug about it.
I don't do it and haven't suffered for it, with both Danstar and Fermentis. I'd probably give a big wort a shot, just in an abundance of caution.
From the Fermentis site's HB FAQ's:
8/ Does the wort need Oxygenation / aeration?
As the yeast is grown aerobically, the yeast is less sensitive on first pitch. Aeration is recommended to ensure full mixing of the wort and yeast.
So it's not aeration for oxygen's sake they're recommending, it's to ensure mixing.
I was looking through the Fermentis Tricks & Tips http://www.fermentis.com/fo/pdf/Tips-Tricks.pdf
It states "Oxygen is required to assure a healthy cell multiplication. Oxygenation is either made by top filling and splashing wort against the wall of the fermenter, aeration or direct oxygen injection. It is usually recommended to make the oxygenation on cooled wort."
Their information seems to be contradictory. I aerate to be on the safe side.
Bobby_M said:The biggest detriment to the splashy, swirly, whisk methods is the clear exposure to room contaminants. I'd be curious to know how different wort stability tests would look between two identical samples hit with pure O2 vs an open top whippy-do aeration.