Aeration - Beer, Wine, Mead, & Cider Brewing Discussion Community.

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Aeration is the term brewers use to describe the process of adding dissolved oxygen to the wort once it is cooled but before the yeast is pitched. Aeration is of critical importance because the yeast need dissolved oxygen in order to thrive. A lack of dissolved oxygen can result in less than complete attenuation.

There are several methods for aerating the wort:

  1. Vigorously stir the wort if using a plastic bucket as a fermenter
  2. Shake the carboy for several minutes
  3. Use a pump, air filter, and diffusion stone