This article is relevant. While this technique is very effective, it usually involves more equipment and expense than both the agitation and splashing methods previously described. Five ppm dissolved oxygen in wort is considered a bare minimum for proper yeast growth.
There are two basic techniques that can be used to inject air or oxygen into wort as it streams into the fermenter; by means of a simple venturi, or by injecting compressed air or oxygen into the flowing wort.
Commercial or industrial grade oxygen is all that is necessary for use in wort oxygenation. Brewers will generally place a dissolved oxygen measuring device downstream to achieve consistent dissolved oxygen concentrations.
What has your experience with aeration been?
That lone point is when the post-boil wort has been chilled down to fermentation temperature, but before the yeast has been pitched into it. My employees and co-workers though do hammer them back without complaints yet…. JackHorzempa likes this. Aaron Hyde explains the how, what, why, and when of this technique. Of course, a pure O2 vs. BRY-97 yeast has been conditioned to survive rehydration. This is because we tend to be home brewers first and experimentalists second, so we are biased towards producing beer, not knowledge….
I do similar as AlCapone up there. Great job Brulosophy once again! Very informative, but minor correction needed: To keep contaminants out, we typically have some sort of barrier foil, foam over the flask mouth.
I am not entirely clear what to make of this.
I now use a stir paddle in a drill motor and have had no issues with any beer. Actually I oxygenate all yeast.
I use a stir plate, but hadn't considered continuously aerating it in addition to stirring. Generally a sterilized whisk is best if you have open access to the wort.
The point of aeration is to help yeast build up cell numbers by giving them the resources needed to manufacture cell membranes.
I did things a little differently on this brew day. Overlooking proper wort aeration can lead to problems such as long lag times before the start of fermentation, stuck or incomplete fermentation, or excessive ester fruit flavor production, any of which would produce less than desired results. This week we look at how to enhance your home brewed beers using a technique called aeration.
Lots a variables there.