Do you aerate?

[MashBag]

I have tried this a few times? What do other people do?

 

[pilgrimhudd]

I find the drop from the tap of the klarstein into the fv froths it up enough. If for some reason I don't pitch the yeast straight away I might give the fv a little shake.

 

[Agentgonzo]

I find the drop from the tap of the klarstein into the fv froths it up enough. If for some reason I don't pitch the yeast straight away I might give the fv a little shake.

Using dried yeast, generally no. Splashing the wort on its way into the fermenter is sufficient for me

 

[The Baron]

Same as previous 2 posts, splash into FV seems to do it for me

 

[Brewelder]

Just brewed a Neck Oil clone yesterday with Safale US-05, added about a litre into the FV, pitched the yeast (dried) then pumped in the remaining wort from a height to create a bit of aeration.

 

[-Bezza-]

I have a stirring paddle that connects to a drill. I pitch my hydrated yeast and then stir it all up for 5 mins. Generally ferments ok.

 

[Stu's Brews]

I aerate with an aeration paddle connected to an electric drill for about 2-3 minutes after transferring to the fermenter.

Whether you aerate or not, you will still get fermentation, however (in the case of liquid yeasts at least) the amount of available oxygen for the yeast to use during the adaptation phase can have a strong influence on the quality of the fermentation.

Having an adequate amount of oxygen is important for yeast health, which in turn helps ensure you have a complete fermentation (full attenuation) without introducing excessive esters, fusel alcohols and other 'off-flavour' compounds.

I believe things are a little different for dried yeasts as they don't require the oxygen to 'prepare' the yeast for fermentation during the adaptation phase. I always use liquid though so would defer to those that do you use dried yeasts for more concrete information.

 

[RoomWithABrew]

My summary
3 minutes at 2litres per minute from the oxygen concentrator. Repeat on second and third day if OG of1.100 or more.
Larger starter for bigger beers.
Use nutrient as well, double if Kveik.

 

[LeeH]

Dry - Fill the FV from height to make a foam, chuck in the yeast no starter.

Started a brew yesterday, and it was away in 8 hours for the benefit of the nay sayers.

Wet - Pure 02 via a wand.

 

[The-Engineer-That-Brews]

Used to aerate; forgot a couple of times and it made no difference so stopped bothering :-)

 

[MashBag]

Bac brewing do an aerator that fits on a drill, for £85. You must be able to taste the difference.


https://www.bacbrewing.com/en/19-oxygenation

 

[LeeH]

Bac brewing do an aerator that fits on a drill, for £85. You must be able to taste the difference.


https://www.bacbrewing.com/en/19-oxygenation

Back in my kit days I used one of these. Just a tad cheaper.

https://www.toolstation.com/minotaur-mixing-paddle/p34216

 

[Tanglefoot]

I usually aerate as others do by emptying pan into fermenter from a height.
I've also pitched after chilling to temp in brewfridge over night into a still wort.
Using dry yeast both ways work fine ime though I feel the aerated wort definitely gets fermentation going quicker.

 

[An Ankoù]

I have tried this a few times? What do other people do?

The Wise One insists I hang my socks and trainers outside the bedroom window before retiring. Does that count?

 

[MashBag]

I think that's more aeration than I do so you're in

 

[foxy]

No need to do anything with the wort using dried yeast. I try not to splash at all.
Fill fermenter from the bottom when wort reaches pitching temperature sprinkle dry yeast in a circular motion to prevent clumping. Liquid yeast put fermenter on a sack truck and violently push to and fro for a minute or two.
Big beers just aerate the starter on a stir plate for 3-4 days prior to brew day.

 

[Nucbrewer]

I made a de gassing wand from a plastic brewing paddle and some strimmer line. Good for degassing wine and aerating wort with a cordless drill.

 

[hoppyscotty]

I think for Homebrew setups it doesn't matter as you're getting more than enough due to the natural splashing into your fermenter...the ratio of the surface area exposed to air as its transferred compared to the total volume of wort will be quite high. In larger brewhouses where hard pipes are used and wort pumped into a very large fermenter f probably doesn't see any air or much agitation in the fermenter, and any agitation wont stir up the whole volume of the wort so only a small proportion of the wort will actually see any air, hence the need to oxygenate in-line during transfer.

I usually splash it around a bit, but don't pay too much attention to it these days and not suffered any negative impacts during fermentation. Certainly don't think using a drill and paddle is necessary, though wont do any harm, and I think what you need is a turbulent action rather than a smooth laminar flow vortex which you'd get with a drill and rattle....I suspect you'd be better off using the paddle manually in a back and forth motion to splash the wort around.

 

[Twopan]

I aerate with an aeration paddle connected to an electric drill for about 2-3 minutes after transferring to the fermenter.

Whether you aerate or not, you will still get fermentation, however (in the case of liquid yeasts at least) the amount of available oxygen for the yeast to use during the adaptation phase can have a strong influence on the quality of the fermentation.

Having an adequate amount of oxygen is important for yeast health, which in turn helps ensure you have a complete fermentation (full attenuation) without introducing excessive esters, fusel alcohols and other 'off-flavour' compounds.

I believe things are a little different for dried yeasts as they don't require the oxygen to 'prepare' the yeast for fermentation during the adaptation phase. I always use liquid though so would defer to those that do you use dried yeasts for more concrete information.

Yes I have always used dried yeasts. I aerate with a 'waterfall' effect from the kettle tap into the FV. I then pitch the rehydrated yeast pretty immediately. It always starts fermentation quickly and ferments out to at or slightly below target FG.

 

[Agentgonzo]

This was yesterday's brew. Wort was just splashed in, and dried yeast sprinkled in gently in and allowed the splashing action of the wort to mix it. Fermentation started pretty quickly