FlyGuy
Well-Known Member
To summarize some good information scattered throughout this thread, any means by which you entrain air into your cooled wort is considered aeration. The maximum amount of O2 you can introduce to your wort is 8 ppm, which is essentially the atmospheric concentration. 10 - 15 ppm is recommended for normal to high gravity brews, and to achieve that level you must inject pure oxygen using an oxygenation system.
A good FAQ with many of these points can be found on the Wyeast Labs website:
http://wyeastlab.com/faqs.cfm?website=1
I don't remember the source off the top of my head, but I believe the guys at White Labs did some trials and found that shaking your carboy vigorously for two minutes was as good an aeration technique as any. I would guess that using a mixer (e.g., paint mixer or wine degasser on the end of a drill) for a few minutes would be equally successful. I don't know how well aeration wands fare -- IIRC, they don't do as good a job because there is less entrainment of air, only passive exposure to air.
EDIT: mr x beat me to it. His URL below is the study I was thinking of.
A good FAQ with many of these points can be found on the Wyeast Labs website:
http://wyeastlab.com/faqs.cfm?website=1
I don't remember the source off the top of my head, but I believe the guys at White Labs did some trials and found that shaking your carboy vigorously for two minutes was as good an aeration technique as any. I would guess that using a mixer (e.g., paint mixer or wine degasser on the end of a drill) for a few minutes would be equally successful. I don't know how well aeration wands fare -- IIRC, they don't do as good a job because there is less entrainment of air, only passive exposure to air.
EDIT: mr x beat me to it. His URL below is the study I was thinking of.
mr x said:Start at the Wyeast website, and root around for oxygenation info. I'll try to locate the info.
http://www.wyeastlab.com/hb_oxygenation.cfm
there it is