I made an American Barleywine today. I pitched at noon. I used 2 packs of US-05, rehydrated, for a 1.100 beer. Should I aerate 10-18 hours later? I've heard dry yeast is pretty tough stuff.
So you didn't aerate before you added the yeast? Or are you saying you aerated it prior to pitching but now you want to add more 02? If it's the latter I've read that it's really bad to add oxygen back into your wort/beer once it's begun fermenting, so if that's what you meant I wouldn't do it
My ris brews are in the1.09 to 1.100 range. I dump 2 Nottingham packets in and do not airate any extra, just at the time of filling the fermenters. Oh, yeah I split the batch so no blow off required.
Opinions are definitely divided on re-oxygenating with high gravity beers. All I can offer is that I made a stout of similar gravity (actually a bit higher) and I did not re-oxygenate. The beer turned out quite well.
One of the divisions comes from Yeast. Their guidance is to re-oxygenate at the 12 - 18 hour mark for OGs over 1.083. Reasoning is this after first cell division. It can help fermentation speed, attenuation, and reduce off flavors. Yeasties are such prima donnas.
I haven't aerated. Saf says that you don't have to. I assume this is for session beers. I'm thinking I should add more O2 in a little bit, as I would for any other big beer. So, only the first aeration is a freebee?
Not sure I follow . . . but they definitely recommend oxygenation at pitching and later. For the 1.100+ brews they also suggest raising the temp after 48 hours to get max participation from the little guys.
I think @inchrisin means that since the manufacturer recommends not aerating for their dry yeast (presumably because their sterols are already a full up round), that first round is a freebie in terms of O2, i.e. no aeration required before pitching. But if you believe a second round of O2 is beneficial, then you should do that (even with dry yeast), because the yeast will have already maxed out their cell wall material and will be unable to divide any more without new O2 to build more cell wall material.
consider that dry yeast is packaged after initial oxygen uptake has occurred. this is different than liquid yeast. with the liquid strain the yeast need to pick up oxygen prior to fermentation. with the dry, they have already completed this at the factory and are ready to go. to answer your question, I do not know if it is in fact bad to provide additional oxygen to the dry yeast after pitching. I imagine they do indeed consume that as well. something is consuming that oxygen, right? otherwise we'd see an awful lot of stale beer with dry yeast. I would be concerned about adding oxygen too late though, seeing as dry yeast will begin fermentation a fair bit faster than liquid. again, they skip over the oxygen pick up phase and can get right down to fermentation. for a high abv beer being fermented with dry yeast, the easiest, cheapest and safest method is to pitch more yeast. Cheers.
Just add a little bit of olive oil Haven't thought about that "experiment" in a long time, no idea why it occurred to me now
