borders
Active Member
I have read instructions providing different techniques regarding when to aerate. Some say to aerate prior to pitching the yeast, some say to aerate immediately after pitching. I have done both and most recently, I have been aerating (stirring/whisking), both immediately before AND immeditately after pitching. I'll usually stir/whisk for a couple minutes at each point. In my experience, I get the best results in terms of shorter lag time and quicker fermentation start when I aerate both before and after.
What are the pro and cons of either aeration method or a combination of both?
What are the pro and cons of either aeration method or a combination of both?