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Aeration Methods?
Quick question on aerating with O2. Do you just aerate for 1 minute, then pitch yeast? Reading through some threads it sounds like most do it this way and no one aerates after pitching (unless they are trying to get a stalled batch going again).
edgerelease wrote:
(unless they are trying to get a stalled batch going again).
or doing a super high gravity brew
I have the same O2 set up that everyone else is talking about and had good results with it. The problem is having to go buy the canisters. I recently got the wine degasser that dmofot refers to for my wine and used it one time when I was out of O2 and didn't want to make a run to Lowe's. The degasser is great! It sure seems like I get just as much O2 in solution if not more and quicker too. I brew a lot and was buying new tanks almost every month. It's been three months since I've bought any and my stone is at the bottom of the closet likely to never be used again. Easier to sanitize as well.
andrew jensen wrote:
I I brew a lot and was buying new tanks almost every month. It's been three months since I've bought any and my stone is at the bottom of the closet likely to never be used again. Easier to sanitize as well.
.I hear you on that, the canisters do not seem to last long, I blast my starters too. Bought 2 at a time last time I ran out.
Love the idea of the wine degasser, I was using an aquarium pump before I bought the o2 regulator, but the only concern is even though you are introducing a lot of air, it is not pure o2, which is what the yeast are striving for, so with a level of say twice as much aeration, the o2 level still would not compare.
I'll put this right out front, I have no experience with additional aeration other than the bucket to bucket method or the wine degasser bit and a drill. But I read something recently, a blog I think of somebody who got an O2 meter. They found that when using O2, it was actually better to go slower so you get smaller bubbles. Something having to do with the overall pressure that allows more or less O2 into solution. I'll have to look back and see if I can find it. Again, I have no experience with this, but I definitely found it interesting.
DT
I use the filtered air option. You have to let it run 30-ish minutes instead just 1 or 2 like with oxygen, but you also never have to deal with buying new tanks. I like it and it seems to work well.
Good info here, but my original question was not answered:
Quick question on aerating with O2. Do you just aerate for 1 minute, then pitch yeast? Reading through some threads it sounds like most do it this way and no one aerates after pitching (unless they are trying to get a stalled batch going again).
I've aerated after I pitched my yeast before but only because I forgot to beforehand. I think its OK to do so but you shouldn't aerate after fermentation has begun.
edgerelease wrote:
Good info here, but my original question was not answered:
Quick question on aerating with O2. Do you just aerate for 1 minute, then pitch yeast? Reading through some threads it sounds like most do it this way and no one aerates after pitching (unless they are trying to get a stalled batch going again).
1 minute on 5 gallon batches........15 seconds on a starter........and slow is better, if you are opening the valve all the way up and the bubbles are racing to the top the O2 is not getting into solution, and it also might be why you are going through cylinders like crazy.......I've only used two in a year and I brew quite often....I also use an inline filter to keep the nasties out.......
Some of you are stating that this has been a great addition to your beer. How is it helping? I understand then yeast wants o2 for its process, and probably speeds up fermentation time, but does it help with the taste? Is there any other positive to the aeration process other than finishing fementation faster?