Poll

Which is the most practical & effective way to aerate Wort or equivalent?

Agitation - Shake Carboy
9 (23.7%)
Injection - Air Stone with pure O2
19 (50%)
Injection - Air Stone with pure room air
2 (5.3%)
Splashing - Pour through sanitized wire mess strainer or equivalent
3 (7.9%)
Olive Oil - Pin drop per 5 gallons
1 (2.6%)
Packet Yeast - No Aeration Needed, Yeast Already Sterol Rich
1 (2.6%)
I never worry about it - works out fine
3 (7.9%)

Total Members Voted: 38

Author Topic: Best Way to Aerate Wort  (Read 6130 times)

Offline Phil_M

  • Senior Brewmaster
  • ******
  • Posts: 1760
  • Southern Maryland
Re: Best Way to Aerate Wort
« Reply #45 on: September 21, 2016, 10:51:56 AM »
Sacc - I don't know what a fish tail is, but I don't think my wife will let me get one!  I second the welcome back to a great contributor here.  Nice article reference.  I will read this tonight.

You can see them on the side of the fermentation vessels in this picture:
https://commons.wikimedia.org/wiki/File:Black_Sheep_Brewery_Tour.jpg

They're basically just sprayers. Fermenting wort is pumped through them and sprayed back on top of the fermentor, re-aerating everything.

IIRC, some brewers remove yeast throughout fermentation, and basically keep the yeast multiplying throughout fermentation, as opposed to just in the beginning as we fo.
Corn is a fine adjunct in beer.

And don't buy stale beer.

Offline hopfenundmalz

  • Global Moderator
  • I must live here
  • *****
  • Posts: 9918
  • Milford, MI
Re: Best Way to Aerate Wort
« Reply #46 on: September 21, 2016, 12:48:02 PM »
O2 demand is strain specific.  Most of the brewing strains available to homebrewers fall into O2 classes O1 & O2.  The O2 demand for class O1 yeast strains can be met with half air saturated wort (4ppm).  The O2 demand for class O2 yeast strains can be met with air saturated wort (8ppm).  The outliers that are available to homebrewers are the Yorkshire strains, which are usually class O3/O4.  The O2 demand for these strains is so high that it cannot be met with pure O2 saturated wort (40ppm).  That is why Yorkshire breweries rouse and aerate fermenting beer with a fish tail.

Brian Kirsop's seminal paper on O2 demand: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1974.tb03614.x/pdf
Great to have you back here educating us. Thanks for the paper link.
Jeff Rankert
AHA Lifetime Member
BJCP National
Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!

Offline kramerog

  • Brewmaster General
  • *******
  • Posts: 2092
    • My LinkedIn page
Re: Best Way to Aerate Wort
« Reply #47 on: September 21, 2016, 03:31:43 PM »

Brian Kirsop's seminal paper on O2 demand: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1974.tb03614.x/pdf

Very interesting paper.  On a sidenote it says that olive oil doesn't work as a replacement for oxygen, but sterols do.

Offline Steve Ruch

  • Senior Brewmaster
  • ******
  • Posts: 1353
Re: Best Way to Aerate Wort
« Reply #48 on: September 21, 2016, 09:34:46 PM »

Brian Kirsop's seminal paper on O2 demand: http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1974.tb03614.x/pdf

Very interesting paper.  On a sidenote it says that olive oil doesn't work as a replacement for oxygen, but sterols do.

I know where olive oil is, but which aisle in the grocery store has the sterols?  ;)
Crescent City, CA

I love to go swimmin'
with hairy old women