Been going a bit of reading and research on this, I am not any claimed expert but I am finding some useful information and since a lot of are moving into areas where we are looking to handle, grow harvest our yeast.
Aeration is something we do before we chuck our yeast in and despite this something a lot of people will probably not do enough of.
Like many people I pour wort from gravity into the FV and that gives a good bit of aeration, however I am learning that is still perhaps not the full ideal amount the yeast really needs so have started giving an extra go with a spoon whisk too.
Why is this important? Lack of aeration can lead to:
1) Stuck fermentation (we see this perhaps a lot more in kits where often you end up under pitching with yeast provided aswell)
2) Less healthy fermentation lacking in proper attenuation, longer lag times and an increased risk of infection.
3) Weaker yeast cells, weaker viability, less tolerant and less growth, the membrane of the cells are not as strong
4) Fusel alcohols stressed yeast
Off flavours and compounds and aromas
5) Yeast which is unhealthy and not strong or viable enough for harvesting.
The same can be said by underpitching with harvested and liquid yeast.. In most cases I think making a starter for a 23L batch for a liquid vial should be the better practices, whilst not doing so will likely ferment out fine, however it can lead to many of the above especially for future generations and harvesting. Some brewers use pitching calculators to help ensure they are pitching enough
Remember; Yeast is battling external forces competing for your wort and its fermentation so giving it a full and healthy start with the correct conditions is the best thing you can do for your wort, and if you plan on harvesting your yeast you should certainly think about doing the best practices for a healthy generation upon generation.
Like I say, I am no micro biologist but thought I would offer some insight and guides to maybe help people give the most important phase and sometimes less considered by the brewing world a bit more thought.
Hope it helps anyway
:thumb:
Aeration is something we do before we chuck our yeast in and despite this something a lot of people will probably not do enough of.
Like many people I pour wort from gravity into the FV and that gives a good bit of aeration, however I am learning that is still perhaps not the full ideal amount the yeast really needs so have started giving an extra go with a spoon whisk too.
Why is this important? Lack of aeration can lead to:
1) Stuck fermentation (we see this perhaps a lot more in kits where often you end up under pitching with yeast provided aswell)
2) Less healthy fermentation lacking in proper attenuation, longer lag times and an increased risk of infection.
3) Weaker yeast cells, weaker viability, less tolerant and less growth, the membrane of the cells are not as strong
4) Fusel alcohols stressed yeast
Off flavours and compounds and aromas
5) Yeast which is unhealthy and not strong or viable enough for harvesting.
The same can be said by underpitching with harvested and liquid yeast.. In most cases I think making a starter for a 23L batch for a liquid vial should be the better practices, whilst not doing so will likely ferment out fine, however it can lead to many of the above especially for future generations and harvesting. Some brewers use pitching calculators to help ensure they are pitching enough
Remember; Yeast is battling external forces competing for your wort and its fermentation so giving it a full and healthy start with the correct conditions is the best thing you can do for your wort, and if you plan on harvesting your yeast you should certainly think about doing the best practices for a healthy generation upon generation.
Like I say, I am no micro biologist but thought I would offer some insight and guides to maybe help people give the most important phase and sometimes less considered by the brewing world a bit more thought.
Hope it helps anyway
:thumb:
