« on: April 29, 2013, 02:48:13 PM »
Am I missing something? A Google search of "oxygen toxicity in yeast" turned up nothing related to brewing. And in the "yeast" book, it says,"Generally you do no want to add oxygen later, as it can disturb the delicate balance of flavor and aroma compound creation." It also suggests, in high gravity beers, "adding oxygen between 12-18 hours after pitching can make a tremendous difference in attenuating the beer." But nothing about oxygen toxicity. Doesn't spinning fermenting wort on a stir plate introduce oxygen continually? Why would 30 seconds of oxygenation be a good thing for the yeast 10 minutes before pitching, but be a bad thing 10 minutes after pitching?
I don't mean to be a smarty pants but I'm suddenly cornfused about something I thought I understood!
spinning on a stir plate is very different than introducing pure o2 which is what is being discussed.