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Message: <blockquote data-quote="lancon" data-source="post: 781352" data-attributes="member: 4978">Personlly I'm alway afraid by oxydation !!!!!!!!<img src="https://www.mysmiley.net/imgs/smile/confused/confused0066.gif"  class="smilie" loading="lazy" alt="ashock1" title="ashock1    ashock1" data-shortname="ashock1" /><img src="https://www.mysmiley.net/imgs/smile/mad/mad0235.gif"  class="smilie" loading="lazy" alt="aheadbutt" title="aheadbutt    aheadbutt" data-shortname="aheadbutt" />oxidation (not good in this environment) is different from aeration,very important to aerate the wort, the yeast needs to grow & multiply, this needs aerobic respiration, once that is complete then it starts the (alcohol producing) anaerobic respiration. I just make sure that the chilled wort splashes into the fermenter from a height, (normally creating a head on the wort showing that it has been aerated?)</blockquote>