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Personlly I'm alway afraid by oxydation !!!!!!!!ashock1aheadbutt

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?)


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