Wort aeration

Discussion in 'General Brewing Discussions' started by Aub, Apr 7, 2018.

  1. Aub

    Aub Active Member

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    G'day all, I'd be interested to hear some opinions on pre- fermentation wort aeration, i.e. whether you shake, splash or us an aeration stone etc.
     
  2. Ozarks Mountain Brew

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    the best way is pure oxygen but I just pour from bucket to bucket 3 or 4 times with 7 gallon buckets and when the foam reaches the top I pitch
     
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  3. jeffpn

    jeffpn Well-Known Member

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    I ferment in a 6.5 gallon carboy, no blowoff, just an airlock. I stir during chilling with a paddle attached to my cordless drill. It works up quite a froth, so I think it’s aerated well there. Then I wait a couple hours for it to settle before racking to the carboy. I pitch my yeast, and rock the carboy vigorously for a couple minutes.
     
  4. Aub

    Aub Active Member

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    I've just been giving mine a good stir with a paddle but maybe need to be a bit more vigorous with it.
     
  5. Trialben

    Trialben Well-Known Member

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    ive been using a 5 micron air stone hooked up to aquarium pump the ones from keg king seems to be going alright.

    but the stone need boiling before every brew and can be a bit finnaky to get going.
     
  6. Aub

    Aub Active Member

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    I'll give that a go, I may have been under doing it a bit going on your and Ozarks methods. Thanks to you both for the replies.
     
  7. Group W

    Group W Well-Known Member

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    5 micron stone on a small O2 tank for ~ 45 seconds here. I let it soak in a bottle of starsan on brewing day.
     
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  8. Aub

    Aub Active Member

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    I've thought about getting one of those. Do you have any problem with foaming?
    By the way, how's the amber ale going?
     
  9. Aub

    Aub Active Member

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    Sounds like the quickest way !
     
  10. Trialben

    Trialben Well-Known Member

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    yeah no prob with foam if 02 bottle wasnt so exy id go that route as per group W suggestion. but aquarium pumo it tis for now.

    yep amber is lovely more a dunkel than a czech amber though. ill enter it into up commong brew comp as munich dunkel see what feed back i get its plenty malty as i wanted just not enough hop aroma ill add more aroma hops next time. colour is coppery red. as for bicarbonates mmmm not sure its got a good full mouthfeel to it and i cant taste any bicarb soda anyhow:p.
     
  11. Aub

    Aub Active Member

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    Sounds great!
     
  12. Trialben

    Trialben Well-Known Member

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    well didnt take much persuasion to post a sample puck Aub lol! im hop standing on brew session atm so ive earned at drinky drink.

    appearence is copper/red off white tight creamy head fairly clear (no gelatin on this one). aroma is malty no hop character . which im bummed about. flavour is to me full bodied with dark fruits raisins prunes with a saturation of sweetness on the tongue slight bitterness but long lasting caramel prunes rasin sweetness. its a bloody good drop me thinks;). time will give this already complex beer some more:rolleyes:. but remember im the father of this brew so im completely biased!
     

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  13. Hawkbox

    Hawkbox Well-Known Member

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    I pour it from the keg into carboys via a hose that only goes into the top of the carboy so there is around a 30cm drop to the bottom. That's all the aeration I do other than whatever sloshing happens while I carry it to the fermentation table.
     
  14. philjohnwilliams

    philjohnwilliams Well-Known Member

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    I do the same, though I do add about two minutes of rocking/shaking before pitching.
     
  15. Aub

    Aub Active Member

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    Yeah, that's what I've been doing as well as giving it a good stir.
     
  16. Trialben

    Trialben Well-Known Member

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    #16 Trialben, Apr 7, 2018
    Last edited: Apr 7, 2018
    20180407_161420.jpg
    a pilsner always looks better on a pool table eh? playin the missus and sunk the white ball on the black wouldnt a been the beers eh?
    20180407_163254.jpg
     
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  17. I_playdrums

    I_playdrums Well-Known Member

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    I listened to a podcast from Brulosophy on the topic, and like most subjects, there was no definitive proof one way or the other.
     
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  18. Hogarthe

    Hogarthe Well-Known Member

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    I just stir like crazy when trying to get it to cool the last 10 degrees to pitch temp. Gets foamy so air should be getting in.
     
  19. Nosybear

    Nosybear Well-Known Member

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    Pure O2. I use a slower method: 1/32 liters per minute gives me one ppm/minute (calculated, I don't have a dissolved O2 meter).
     
  20. wobdee

    wobdee Member

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    I use a venturi I made out of a plastic tee hooked up to tubing coming out of the kettle. I thought about hooking pure o2 up to it but my attenuation and fermentation is great as is.
     

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