Casual Question About Basic Shake Aeration

Discussion in 'Homebrewing' started by Benigail, Jan 21, 2016.

Thread Status:
Not open for further replies.
Page 2 of 2
  1. monkeybeerbelly

    monkeybeerbelly Initiate (0) Dec 6, 2012 New York

    good point. but why not just aerate in the kettle before transferring to fermenter? then no harm done to plastic.

    either way, as @CADETS3 asked how good is this method for aeration?
     
    #21 monkeybeerbelly, Jan 27, 2016
  2. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    It is as good as shaking a carboy. You can get to 8 ppm.
     
    #22 hopfenunmaltz, Jan 27, 2016
    PortLargo likes this.
  3. monkeybeerbelly

    monkeybeerbelly Initiate (0) Dec 6, 2012 New York

    i was dreading that would be the answer...:slight_frown:

    whats the best way, in your opinion, to aerate without actually buying an oxygen tank? i cant fit anymore brewing equipment in my apartment without first moving out a family member, and i like my family, soooo....

    edit: so looking at the wyeast page again, it seems like i cant get past 8 ppm without oxygen.
    so shaking and grooving the fermenter is the best value as far as i can tell.
    thoughts?
     
    #23 monkeybeerbelly, Jan 27, 2016
  4. Hoppedelic

    Hoppedelic Savant (1,065) Dec 6, 2010 California
    Trader

    An oxygen tank is no bigger than a 22oz bottle of beer, I'm sure you have room for that. It's the only way to go.
     
    #24 Hoppedelic, Jan 27, 2016
  5. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    #25 JackHorzempa, Jan 27, 2016
  6. Benigail

    Benigail Initiate (0) Jan 14, 2016 Massachusetts

    So, you really can't get higher than 8ppm without oxygen. But why do you need to get more than that? You want good enough yeast growth to consume all those sugars in a high gravity beer. So, if you don't want to use O2 (as I didn't), what you really need is to:

    1) Add more oxygen thru aeration during the growth phase (first 18 or so hours) by shaking the wort again.

    or

    2) Pitch more yeast to overcompensate for the lack of oxygen for a sustained growth phase.

    That's what I was asking for originally, so I hope this helps!

    Unlike this guy, who thinks he's wicked smaht cause he knows how to use google to find the thing he knows to look for.
     
    #26 Benigail, Jan 27, 2016
Page 2 of 2
Thread Status:
Not open for further replies.