Yeast into the kettle?

[MaximumTrainer]

Just starting on brewing here.

Wondering if it would be okay to pour the yeast into the kettle once it has cooled.
The reason is that I will be using a glass carboy and not sure if putting the yeast after moving the wort from kettle to the carboy will have enough oxygen.

Any reason not to put the yeast in the kettle?
Thanks

 

[d3track]

There's probably less O2 in the kettle after boil. You need to oxygenate one way or another, but adding to carboy means the yeast is there, and not left behind in the kettle.

 

[Psylocide]

Just starting on brewing here.

Wondering if it would be okay to pour the yeast into the kettle once it has cooled.
The reason is that I will be using a glass carboy and not sure if putting the yeast after moving the wort from kettle to the carboy will have enough oxygen.

Any reason not to put the yeast in the kettle?
Thanks

Not sure what the thought process is here.

How are you transferring to the carboy?

If via siphon or pump, keep the end of the hose at the top of the carboy, it will fall to the bottom and aerate the bejeezus out of it.

 

[IslandLizard]

+1^
Indeed, the wort in your kettle is as devoid of oxygen as can be. It was all boiled out over the past hour.

If you're concerned, your brew store may sell a little plastic nozzle, that fits inside the end of your racking/siphon hose. It contains a small cone, that sprays the wort to the sides while it goes into the carboy or bucket. Keep it high up for maximum effect.

Now $6-7 is a total rip off for what you get... but it works like a charm.

 

[MaximumTrainer]

I was thinking that the yeast needed to be exposed to oxygen in the air, but forgot that wort can carry it.

I will be dropping the wort directly from the kettle spigot to the glass carboy, using a funnel on the carboy and elevating the carboy close to the spigot not too put too much everywhere.
Hopefully my plan works as expected!
Thanks for the help guys

 

[jason.mundy]

MaxT,

A lot of good advice has been given already. As Psy and IsLizard have already said, your goal is to get oxygen into the wort via splashing/spraying as your transfer.

You can also shake the carboy for a few minutes to get the oxygen mixed in with the wort. There is also some speculation that having a fair amount of head space in the carboy will help with oxygenation too.

Once you have a few batches under your belt, you might want to think about a kettle ferment for an english ale. Search the forum for "Open Fermentation". This was the traditional way to brew in England for hundred of years.
https://www.google.com/search?q=open+fermentation&tbm=isch

(I've done it a few times, but was never brave enough to leave the lid off. But I can say that there was no seals or air locks.)