# Oxygenating Wort

**URL:** <https://forum.homebrewersassociation.org/t/oxygenating-wort/3866>\
**Category:** Ingredients\
**Created:** [November 15, 2010, 4:18am UTC](https://forum.homebrewersassociation.org/t/oxygenating-wort/3866 "2010-11-15T04:18:59Z")\
**Posts on this page:** 2\
**Page:** 2

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**Author:** ![pmallory](https://avatars.discourse-cdn.com/v4/letter/p/8491ac/32.png) [@pmallory](https://forum.homebrewersassociation.org/u/pmallory)\
**Post date:** [November 27, 2010, 7:54pm UTC](https://forum.homebrewersassociation.org/t/oxygenating-wort/3866/21 "2010-11-27T19:54:11Z")

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> [@pyrite](#):
>
> For all my brews I place the yeast starters on the stir plate.&nbsp; Then as soon as I inoculate the wort with the yeast, I add a dose of&nbsp; pure oxygen through a carb stone.&nbsp; If it’s a high gravity brew (9% - 12%) not only am I adding a high yeast count, but I come back twelve hours later and add some more pure oxygen through a carb stone.
> 
> ![Photo-0082.jpg](https://us1.discourse-cdn.com/brewersassociation/original/2X/e/ee5ca7d2f84c0929e0b8c86f69a2d3f0dad97bc6.jpeg)

Is there a point when you shouldn’t add more oxygen to the fermentation? Won’t oxygen at a certain point create vinegar flavors? Or could you just keep adding oxygen to the fermentation? I am guessing some commercial breweries add oxygen through the fermentation.

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**Author:** ![tschmidlin](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/tschmidlin/32/3857_2.png) [@tschmidlin](https://forum.homebrewersassociation.org/u/tschmidlin)\
**Post date:** [November 28, 2010, 6:43am UTC](https://forum.homebrewersassociation.org/t/oxygenating-wort/3866/22 "2010-11-28T06:43:33Z")

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> [@pmallory](#):
>
> Is there a point when you shouldn’t add more oxygen to the fermentation? Won’t oxygen at a certain point create vinegar flavors? Or could you just keep adding oxygen to the fermentation? I am guessing some commercial breweries add oxygen through the fermentation.

The main reason to stop adding oxygen is to prevent oxidizing the beer - it doesn’t taste like vinegar though, unless you have acetobacter in there.&nbsp; Commercial brewers don’t add oxygen throughout the fermentation, but some add additional O2 early in fermentation for really strong beers to help the yeast along.

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