Bheher
Well-Known Member
I have been reading a bunch of info on oxygenation of wort prior to pitching. Wyest has some good info on their website, they state that 40 seconds of shaking the carboy can get you 8ppm O2. Ideally you want to have 12ppm O2 in solution. This can only be achieved with use of pure oxygen. I am wondering if you could just shake the carboy during the growth phase to boost O2?
Take my average brew day:
Yeast WL001, ale with 1.055-1.060 SG, 5gal batch
Pitch 1 liter starter
I think my lag time/growth phase for this is about 6 hours.
Say I pitched then aerated the wort by shaking the carboy. Then wait two hours and shake the carboy again. Wouldn't this make sure the yeast is never stressed from lack of oxygen during growth phase.*
I guess the main question would be: Would there be a risk of oxidation in the final product from this?
Take my average brew day:
Yeast WL001, ale with 1.055-1.060 SG, 5gal batch
Pitch 1 liter starter
I think my lag time/growth phase for this is about 6 hours.
Say I pitched then aerated the wort by shaking the carboy. Then wait two hours and shake the carboy again. Wouldn't this make sure the yeast is never stressed from lack of oxygen during growth phase.*
I guess the main question would be: Would there be a risk of oxidation in the final product from this?