[kramerog]

There’s an old study that measured DO and found that just transferring wort to carboy hit same levels as air injection (8ppm IIRC).  I think the pros need to do it since there system is so well designed and those that use o2 injection only do it for ease of use compared to sterile air filtration.  I don’t aerate and I have access to free o2…

I remember a study in which 4 ppm was achieved merely by transferring the wort to a small fermenter. 

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[JT]

I currently use a stone and direct o2, but wouldn't mind at all skipping that step if it simply isn't doing me any good.  Any one else skip aeration?

I don't skip aeration altogether, but I quit buying O2 a few years back in favor of using a mix stir. I definitely don't notice any change in beer quality whatsoever. I just found using and buying new O2 a cumbersome part of the process and don't miss it at all.

Yeah I don't like boiling the stone, sanitizing the wand, all that junk.  If I can get the same results by simply pumping into my fermenter, that would be more time saved and less to clean. 

[denny]

I pump as well.  Was considering putting some sort of nozzle on the end of my hose to create more of a shower effect than a solid stream while pumping into the fermenter.
Any beers you still aerate?  Lagers?  High gravity?

I honestly can't recall the last time I did.  I don't brew many high gravity beers any more, but it does include lagers.  AAMOF, I just made a great lager with 1/2 can of 5 month old Imperial Organic lager yeast, with no starter.

[ultravista]

Denny - you don't aerate or use a starter?

[denny]

Denny - you don't aerate or use a starter?

Never do discreet aeration any more...just pump to the fermenter.  I do make starters most of the time, but the Imperial yeast is meant to be directly pitchable.  Because I'm a yeast abuser, I push that.  Usually, for smack packs, I'll do a "shaken not stirred" starter.  Haven't used my stir plate in over a year.

[zwiller]

There’s an old study that measured DO and found that just transferring wort to carboy hit same levels as air injection (8ppm IIRC).  I think the pros need to do it since there system is so well designed and those that use o2 injection only do it for ease of use compared to sterile air filtration.  I don’t aerate and I have access to free o2…

I remember a study in which 4 ppm was achieved merely by transferring the wort to a small fermenter. 

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" IIRC "    Can't find the thing...  It might be coming back to me.  Was it 4ppm poured/8ppm shaken/8ppm air injected?  In the interest of full disclosure, I do shake and when someone says aerate I assume this is pump or tank.   

[stpug]

The oxygenation/aeration information being talked about in this thread and the EB #13 podcast are really at odds with the most recent advice given by Chris White (of White Labs) at the NZ Homebrew Conference (http://traffic.libsyn.com/basicbrewing/bbr04-28-16whitekeynote.mp3). Without having a DO meter and measuring for myself, I have to sort of "pick my pony" on where to put my money. In this case, I have to pick Chris White for the "safe, not sorry" choice.  Additionally, I reuse A LOT of my yeast through many generations and the healthier the better for my purposes.

Fun podcast to all involved. The Barrett Tillman interview was top notch, and kudos to him for coming out and doing the interview in the condition he was in. Excellent info and advice.

As for the OO, no aeration experiment. I suspect the outcome would have been identical had it been a OO vs aerated wort experiment;
thus, OO == no aeration == properly aerated, but that's just conjecture and we'll have to wait for the next installment

As for the sourdough chatter: I never could find any pictures of your baked loaves on EB.com, Denny

[kramerog]

There’s an old study that measured DO and found that just transferring wort to carboy hit same levels as air injection (8ppm IIRC).  I think the pros need to do it since there system is so well designed and those that use o2 injection only do it for ease of use compared to sterile air filtration.  I don’t aerate and I have access to free o2…

I remember a study in which 4 ppm was achieved merely by transferring the wort to a small fermenter. 

Sent from my XT1095 using Tapatalk

" IIRC "    Can't find the thing...  It might be coming back to me.  Was it 4ppm poured/8ppm shaken/8ppm air injected?  In the interest of full disclosure, I do shake and when someone says aerate I assume this is pump or tank.

4/8/8 ppm matches what I remember.

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[stpug]

http://traffic.libsyn.com/basicbrewing/bbr04-28-16whitekeynote.mp3

44:30min
Oxygen or olive oil gives what is needed for cells to create more membrane material
Most people/homebrewers are not aerating right
Even half of the breweries tested are half the recommended level
1-2min pure O2 into 5gallon batch is only 8-10ppm
aeration pump into 5gallon, never get to 8-10ppm, takes 30+minutes
shaking will never get you there (2-3ppm @ 5min)

HERESY! Have a listen

[denny]

What the theoretical advice on aeration seems to lack is actual homebrewer experience.

Bread pic on the way!

[stpug]

Since it seems related (perhaps even relevant) to the discussion of OO vs aeration, White Labs did an experiment on this several years ago and posted the lab results comparing the 'lipid delivery method' of two trials.  Hard to fully digest what it means, but more data on this topic nonetheless.

Description: https://www.whitelabs.com/news/olive-oil-vs-aeration-experiment
Results: https://www.whitelabs.com/sites/default/files/comparative-sample-report.pdf

[stpug]

There is also the Neva Parker interview at Northern Brewer back in 2012 where she discusses DO in wort ("higher gravity") using pure O2 injection through an aeration stone:

https://youtu.be/2vELwUsBmWQ?t=833

In there, she makes claims of being able to get high DO levels through aquarium pump and shaking methods.  This seems to conflict with Chris' more recent claims at the NZHBC.

[klickitat jim]

Just listened to the show on my outdoor speakers at Sprague Lake. Great way to spend an afternoon. It gave me an idea for Denny and Drew's next book.

[juggabrew303]

I gravity drain my kettle to fermenter through a paint strainer bag place just below the opening.  I liken it to aerating wine.  Always finish 2-3 gravity points below beersmiths expected FG


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[homoeccentricus]

Just listened to the show on my outdoor speakers at Sprague Lake.

I feel sorry for the neighbors.