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Personlly I'm alway afraid by oxydation !!!!!!!!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?)
Personlly I'm alway afraid by oxydation !!!!!!!!
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?)
