Thinking of buying a Whirlpool/Aeration paddle that you can use with a drill. I get how it creates the Whirlpool. However, does conducting the Whirlpool also achieve the Aeration? Does just simple stirring to create a whirlpool aerate the wort?
Anything that agitates and increases the effective surface area of the wort accelerates oxygenation. But I suspect that X amount of time whirlpooling would not be as effective as the same amount of time shaking. And, as with any agitation method, you can't get past about 8-9 ppm dissolved O2, regardless of how long you do it.
I stopped using my whirlpool arm because of aerating and also it's a pita setting up hoses and just swirl a few times with a long spoon. I find it better to use a good filter system before transferring.
if always heard it's best not to aerate hot wort. doesn't mean it's true. idk i use a long handled SS spoon ...
0.0000001%. Also to throw a curve ball, you don't need oxygen to oxidize beer. It does it all on its own.
The presence of free oxygen (O2) will encourage oxidative reactions (oxidation) but oxidation can indeed occur even if there is no oxygen present since oxidation is a process whereby electrons are lost (and exchanged via the oxidation – reduction process): “The majority of stale beer flavors are formed by chemical reactions classified as “oxidation.” As its name suggests, oxygen can be involved, although other chemicals can act as oxidizers. (Geek fact: elements and compounds that take electrons from others are called oxidizers. Aside from oxygen, other common oxidizers include chlorine bleach and nitric acid).” http://www.professorbeer.com/articles/oxidative_staling_beer.html Here is a video which further discusses the oxidation – reduction process (not specific to beer oxidation): Cheers!
Well, we were talking about oxygenation, which is something we generally want at/near the time of pitching yeast, because the yeast need the oxygen to build sterols for budding. (The exception would be when using dry yeast, which are already loaded with sterols.) But other than that, the lower the oxygen throughout the process, the better. For example, commercial breweries (and LODO guys) with the wherewithal shoot for very low parts per billion (not million) at packaging.
Too much to explain in one post, but here is some light reading from my website. https://www.themodernbrewhouse.com/list-of-brewing-references/
