Just throw them in.
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Ahh, great to know that two people have actually sampled bile and crap and now I can always rely on them to be my taste testers. You guys are AWESOME!
Are you dead set on using Magnesium Chloride? Why not just use Epsom Salt (Magnesium Sulfate)? It's readily available. If you are concerned about Chloride levels, just use Calcium Chloride along with it.
You run it fast for several minutes. Works fine for ales under 1.060. For lagers or big beers, one should be aware that the yeast will benefit from more O2 in the beer, so an O2 tank is recommended. Not saying you can't make beer without O2 in those cases, just what is best practice.
FTR, I've had great fermentations in both lagers and big beers using the Mixstir for aeration.
Ditched the O2 in favor of a mix stir. Have never looked back.
How long do you run it and at what speed? Seems like a much cleaner/easier approach than oxygen.