[deadpoetic0077]

When pitching yeast, I have always shaken my carboy to get some oxygen into the wort. I have read about people putting pure oxygen into the wort with aeration stones and O2 canisters since shaking the wort isn't all that great at dissolving anything into the wort.

I read in Denny's book that he uses a gas whip and a power drill to aearate the wort.

Anyone have good experience with this? How long should I whip it to incorporate a decent amount of O2?

[Phil_M]

FWIW, I've never had bad results with just rocking the carboy back and forth vigorously for two minutes. It it a pain though, and doesn't work with all fermentors.

For my planned open fermentation experiments I'm thinking of using a mix-stir like you mention. I'll probably just do a minute or two at the start of fermentation, then another minute after the first barm has been skimmed.

[HoosierBrew]

I read in Denny's book that he uses a gas whip and a power drill to aearate the wort.

Anyone have good experience with this? How long should I whip it to incorporate a decent amount of O2?

I use a mix stir - I mix until the foam is at the top of the bucket. Same principle for carboys.

[deadpoetic0077]

OK yea that looks like it would work the same way as what I have would.

Thanks guys, I appreciate it! Should be much easier than rocking a carboy! And a bit safer too!

[deadpoetic0077]

FWIW, I've never had bad results with just rocking the carboy back and forth vigorously for two minutes. It it a pain though, and doesn't work with all fermentors.

For my planned open fermentation experiments I'm thinking of using a mix-stir like you mention. I'll probably just do a minute or two at the start of fermentation, then another minute after the first barm has been skimmed.

what is a barm?

[denny]

That system worked excellently for me.  now that I pump from kettle to fermenter I find that does all the aeration I need and do nothing else.

[The Beerery]

We ran tests on simply shaking and splashing wort. We found with staking the everlivin out of the keg, we saw 2-3ppm DO. Which may be fine when using dry yeast, or making moderate gravity ales, but certainly isn't enough for lagers, and high gravity ales.

[stevecrawshaw]

I "no chill" into a HDPE jerrycan leaving about 1/4 of the volume as headspace. Once chilled I add yeast and fill the headspace with O2 and then shake the hell out of it. When active fermentation starts I repeat this process after I have vented the CO2 by a brief shake.
Its a similar idea to the shaken not stirred starter. Create a lot of foam, large surface area in contact with pure O2 to absorb high levels of oxygen. Have used this approach on a range of beers with good healthy fermentations.
cheers
steve

[deadpoetic0077]

That system worked excellently for me.  now that I pump from kettle to fermenter I find that does all the aeration I need and do nothing else.

Was hoping to  hear directly from you! How long did you aerate for? Just till foam gets to the top of bucket/ fermentor? Did you do it before or after you pitched your yeast?

[deadpoetic0077]

We ran tests on simply shaking and splashing wort. We found with staking the everlivin out of the keg, we saw 2-3ppm DO. Which may be fine when using dry yeast, or making moderate gravity ales, but certainly isn't enough for lagers, and high gravity ales.

I think I heard about that from Beersmith brewing podcast with John palmer as the guest.

He said gets to around 2-3 as well, but ideally you want at least 8ppm for all beers right?

[bboy9000]

This paper says shaking is an effective aeration method.  Obviously there is a problem in the experiment but not sure it would matter.
http://www.brewangels.com/Beerformation/AerationMethods.pdf

[Rhoobarb]

I say whip it.
Whip it good.
For a minute or until you get it foamy.
I used to use a wine degasser and a drill to whip it. Whip it good.
Now, I use an aeration stone.

[Philbrew]

That system worked excellently for me.  now that I pump from kettle to fermenter I find that does all the aeration I need and do nothing else.

+1   I can chill to fermentation temps in the kettle so I add the yeast to the kettle and pump into the top of a 6.5 gal. BMB fermenter.  By the time it's up to the 5.5 gal. mark, there is foam coming out the top.

[pete b]

I use a mix stir with a stainless shaft in my plastic fermenter. If I were using the ss mix stir in a carboy I would put the rod in the hole of a stopper and keep the little plastic tube at the end on to prevent a bad accident.

[Hand of Dom]

FWIW, I've never had bad results with just rocking the carboy back and forth vigorously for two minutes. It it a pain though, and doesn't work with all fermentors.

For my planned open fermentation experiments I'm thinking of using a mix-stir like you mention. I'll probably just do a minute or two at the start of fermentation, then another minute after the first barm has been skimmed.

what is a barm?

Where I live, a barm is a round bread roll.