Best Way to Aerate Wort

Ingredients
1

See Olive Oil Information here:

Which is the most practical & effective way to aerate Wort or equivalent?
  • Agitation - Shake Carboy
  • Injection - Air Stone with pure O2
  • Injection - Air Stone with pure room air
  • Splashing - Pour through sanitized wire mess strainer or equivalent
  • Olive Oil - Pin drop per 5 gallons
  • Packet Yeast - No Aeration Needed, Yeast Already Sterol Rich
  • I never worry about it - works out fine
0 voters
2

Dude, stop posting links to your blog without contributing in other threads.

This technique is also bunk that was not meant for beer production and has been disproven many times over. Grady himself had said it was misinterpreted by the Homebrew community.

Good job summarizing an 8 year old article. What’s next, hops help keep bacteria at bay?

3

Significantly higher esters? No thanks.  I will use my oxygenation kit. Using olive oil will also increase the calorie count and our beers don’t need any help in that department.

4

Hahahahahaha

5

Nice work, you beat me to it. Next thing you know, we’ll hear that we don’t need to do a secondary.

6

What next, are you going to tell me I should stop using Netscape…

7

Classic!

8

I have a blog post that can help you make the switch. I’d give you a link, but I’m busy migrating it from Angelfire to Geocities.

9

I rack with aeration and then create a vortex in the carboy, so called shaking.

10

I’m on 14.4k. Can somebody tell me if this hyperlink is worth clicking?

11

Olive oiul had been completely debunked as an “aeration” method.

12

Sorry it took so long to vote I had to wait for a new AOL disk.

13

Voted via carrier pigeon but it doesn’t look like he’s shown up yet - must be a headwind.  So I checked one of the choices and submitted just to be safe.

14

Isn’t aeration not all that necessary if you pitch enough healthy yeast?

15

That’s my take…  Also a non-issue with dry yeast.

16

Indeed.

17

Is it correct that dry yeast needs no aeration at all?

Thanks in advance for your replies.

18

That’s what some say. Basically they have everything they need to get started in the dry form. Liquid yeast relies on oxygen to synthesize sterols, or some sciencey answer.

19

Yes, because the cell count of dry yeast is so high, most of the time there is no need for cell growth and therefore no need for aeration.

20

If pitching the “proper” amount of yeast there is no need for growth and therefor no need for any dissolved O2 in the wort…. should I be expecting to find the same number of cells at the bottom of my fermentor after fermentation that I pitched before fermentation? Or what am I missing here?