Comments on: Beer Aeration Oxidation and Mitigation http://www.brewersfriend.com/2009/08/22/beer-aeration-oxidation-and-mitigation/ We can have fun brewing beer together online Sat, 04 Feb 2012 01:36:49 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Larry http://www.brewersfriend.com/2009/08/22/beer-aeration-oxidation-and-mitigation/comment-page-1/#comment-1206 Larry Tue, 02 Aug 2011 05:31:31 +0000 http://www.brewersfriend.com/?p=918#comment-1206 According to <a href="http://invsee.asu.edu/srinivas/yeastmod/metabolism.html" rel="nofollow">http://invsee.asu.edu/srinivas/yeastmod/metabolism.html</a>, yeast make CO2 in both modes of respiration. According to this fermentation equation, O2 is not involved in the breakdown of glucose (sugar) into alcohol and CO2: C6H12O6 → 2 C2H5OH + 2 CO2 What I am sure of is that exposing beer to air is bad for it and leads to oxidation problems. Do not aerate your beer before packaging it! It will taste like cardboard in a month. According to http://invsee.asu.edu/srinivas/yeastmod/metabolism.html, yeast make CO2 in both modes of respiration. According to this fermentation equation, O2 is not involved in the breakdown of glucose (sugar) into alcohol and CO2:

C6H12O6 → 2 C2H5OH + 2 CO2

What I am sure of is that exposing beer to air is bad for it and leads to oxidation problems. Do not aerate your beer before packaging it! It will taste like cardboard in a month.

]]> By: Eric http://www.brewersfriend.com/2009/08/22/beer-aeration-oxidation-and-mitigation/comment-page-1/#comment-1205 Eric Mon, 01 Aug 2011 16:18:51 +0000 http://www.brewersfriend.com/?p=918#comment-1205 So I have a quick question. I thought when oxygen was present yeast produced CO2 (aerobic respiration) and when oxygen was absent yeast produced alcohol(anaerobic respiration). So if the beer has finished fermenting there should be little to no O2 present, wouldn't you want to/ need to aerate the beer a little before the bottling process in order to produce CO2? So I have a quick question. I thought when oxygen was present yeast produced CO2 (aerobic respiration) and when oxygen was absent yeast produced alcohol(anaerobic respiration). So if the beer has finished fermenting there should be little to no O2 present, wouldn’t you want to/ need to aerate the beer a little before the bottling process in order to produce CO2?

]]> By: how much water? - Home Brew Forums http://www.brewersfriend.com/2009/08/22/beer-aeration-oxidation-and-mitigation/comment-page-1/#comment-375 how much water? - Home Brew Forums Sun, 14 Mar 2010 04:44:05 +0000 http://www.brewersfriend.com/?p=918#comment-375 [...] Originally Posted by kryznic I boiled 2 gallons for the wort (slightly over 2 gallons to allow for evaporation) and then I dumped the wort in the fermenter and poured another 3 gallons bottled water in and stirred. Some folks will tell you to be careful with hot wort (i.e. rack it as opposed to "dumping" it). Once you are at pitching temperature you should aerate the heck out of it. http://www.brewersfriend.com/2009/08/22/beer-aeration-oxidation-and-mitigation/ [...] [...] Originally Posted by kryznic I boiled 2 gallons for the wort (slightly over 2 gallons to allow for evaporation) and then I dumped the wort in the fermenter and poured another 3 gallons bottled water in and stirred. Some folks will tell you to be careful with hot wort (i.e. rack it as opposed to "dumping" it). Once you are at pitching temperature you should aerate the heck out of it. http://www.brewersfriend.com/2009/08/22/beer-aeration-oxidation-and-mitigation/ [...]

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