Aerate before or after pitching yeast

[SilverShadow]

Just out of minor interest, but wanted to ask experiences from people who frequently use Sarfale US-05:

Do you add dried, rather than rehydrate, and how long does it appear active for?

I've used it dry in smaller 11L batches for pale ale/IPA & always find the bubbling stops after day 2 or 3 (tho obviously fermentation still occurs)

 

[kimosabby]

Just out of minor interest, but wanted to ask experiences from people who frequently use Sarfale US-05:

Do you add dried, rather than rehydrate, and how long does it appear active for?

I've used it dry in smaller 11L batches for pale ale/IPA & always find the bubbling stops after day 2 or 3 (tho obviously fermentation still occurs)

Used Safeale US-05 many times for USA IPAs 23l batches; always re-hydrated putting 200ml of 20Degree water and sprinkling on; leave for 20 minutes covered then gently stir and then leave for another 20minutes. Never had a stalled fermentation and it has always got down to target or lower FG. Highly recommend this method as it works for me consistantly

Kimosabby

 

[Philthebrewer]

Just to support the "keep it simple" proponents, it seems that modern yeasts don't need much help. I spent a couple of hours a year ago watching a webinar from a chemist at Fermentis who tested the variables of pitch and ferment temperature, pre-culture and aeration of wort across a variety of their most popular yeasts. He found no significant difference in yeast multiplication pre-culture or aeration, but of course strong differences from temperature control.

Since then I have stopped worrying about using an aeration stone or oxygen or pre-culture (which can introduce infections) and focused more on temperature, to satisfactory results.

 

[micklupulo]

I add the yeast and then whip it all up with a paddle. Once whipped up there’s too much foam to pitch the (dried) yeast.

I have always thoroughly aerated by vigorous stirring with both AG and kits but it did occur to me that a thick foam could delay the yeast in getting down to work. I have just done a Dark Rock Aussie Gold in their extract Session Series. The instructions require the yeast and the Pure Brew (water treatment and yeast food combined in a powder) to be added before a two minute thrashing. I did this and then as usual took out a sample via the little bottler to take the OG. Whatever the merits of the order of pitching/aeration I now have a sample with more yeast than usual which can serve as a microcosm of what is in the FV which might be a good indicator of progress in two weeks time.

 

[micklupulo]

I have always thoroughly aerated by vigorous stirring with both AG and kits but it did occur to me that a thick foam could delay the yeast in getting down to work. I have just done a Dark Rock Aussie Gold in their extract Session Series. The instructions require the yeast and the Pure Brew (water treatment and yeast food combined in a powder) to be added before a two minute thrashing. I did this and then as usual took out a sample via the little bottler to take the OG. Whatever the merits of the order of pitching/aeration I now have a sample with more yeast than usual which can serve as a microcosm of what is in the FV which might be a good indicator of progress in two weeks time.View attachment 54162

To clarify. I meant I always used to vigorously stir BEFORE pitching.

 

[Hazelwood Brewery]

Yeah, I’ve always added the yeast and then whipped up the wort. It makes no sense to me to have the yeast sit on top of the foam and out of the wort. I know the foam will collapse but even then the yeast sits on top and isn’t fully integrated with the wort.

It maybe makes little difference but for me there’s a logic to what I’m doing and it’s always served me well. I’ve never had a slow start, I’ve never had a stuck fermentation, and I’ve never had off-flavours from stressed-out yeast.

 

[micklupulo]

Yeah, I’ve always added the yeast and then whipped up the wort. It makes no sense to me to have the yeast sit on top of the foam and out of the wort. I know the foam will collapse but even then the yeast sits on top and isn’t fully integrated with the wort.

It maybe makes little difference but for me there’s a logic to what I’m doing and it’s always served me well. I’ve never had a slow start, I’ve never had a stuck fermentation, and I’ve never had off-flavours from stressed-out yeast.

Good I will change a habit of more years than I care to remember thanks to you and Dark Rock!