I’ve heard two different things: the first being right before pitching the yeast (complete joy of homebrewing) and the second source says right after pitching (this website). So which is it? I’m inclined to believe right before pitching because you don’t want to mess with the yeast once it starts doing its thing. Anyway any help is appreciated. Thanks.
I aerate before pitching - don’t know how likely it is that it stresses the yeast to aerate after, but it’s extra insurance not to risk it on a regular basis. Though, a few times I’ve spaced and forgotten to aerate first and never suffered anything catastrophic aerating after pitching.
I oxygenate just before pitching then give a pretty thorough stir after pitching so the slurry doesn’t just sink to the bottom. I’m not sure the post pitch stir helps but I doubt it hurts.
I do whenever it is convenient. If my dry yeast is hydrated before I’ve aerated, I’ll pitch first. For “big” beers, I’ll aerate again the next day. I also aerate when racking to the fermenter, add yeast and then aerate gain by swirling the fermenter
I aerate whenever I remember to do it. I usually shoot for pre-pitch, but it’s usually the one thing I forget at the end of a long day. It’s usually right as I’m pouring in my pitch when I get that sudden “dammit” moment when I realize I didn’t aerate. At that point I’ll just aerate after pitching.
The good thing about oxygenating just before pitching every time is that it has become such a habit that I never forget because I have done it so many times that pitching yeast = aerating first.
I don’t know how much difference it makes, but pure oxygen may not be good for yeast. You want to aerate the wort as opposed to aerating the yeast.
I use O2 and pitch afterwards, but I’ve also aerated a second time several hours later for very strong beers.
My friend taught me to aerate after pitching and also to rock/shake the fermentor every few days. I brew 2.5gal batches so it’s easier for me to do that.
Yeah, this is what I have always heard as well. Let the pure o2 dissolve into solution before pitching yeast. I actually killed a yeast starter with pure o2 once.
Really? Like how violently do you shake the fermenter? I’d let that habit go, personally, even if it’s not a violent shake.
The only time I’ll mess with the fermenter is toward the end of fermentation on a big beer. And then, it’s a gentle swirl once or twice and warming it up.
Yeah, no need to shake a fermentor after fermentation has started. Only reason hyou would ever need to do that is to rouse the yeast and only a few strains pose this problem (WLP002 for instance).
Just a few moderate sloshes to get everything moving. A lot of times I’ll still ferment in a Mr. Beer keg and it’s easy to leak out the top - so there is a degree of delicacy.
But if it’s not needed I may have to re-think doing that.
How do you think comemercial breweries ferment? They do not shake their fermentors and their beer attenuates just fine.
Your probably not hurting anything it is just not necessary for most yeasts. Now, that said, some strains flocculate early and may need roused, but even so I would recommend using something long enough to scrape the bottom to break up the yeast cake.