Home Brew Forum

http://www.youtube.com/watch?v=A734B5E1C3U

Interesting!

Two important lessons to be learned there,
1, The importance of aeration
2, The importance of the KISS methodology

The guy who did this posted a thread about it on the Home Brew Talk forum. As expected, the oxygenated beer fermented out most. But the one that was shaken fermented least, and the one that wasnt aerated at all came second place. Odd, but the experiment used two tablespoons of dried SO4 in a gallon of wort, which IMO is over-pitching for oxygenation to be an issue.

So the shook one did worst?

Hoppkins wrote:So the shook one did worst?

That's not what I saw happen from the video

http://www.homebrewtalk.com/showthread.php?t=20832

Any aeration is good aeration IMO, that experiment just could have been standard deviation or hydrometer mis-reading. There is something about dried yeast having it's own oxygen/nutrient stocks as part of the drying process, too, making aeration less important.

DaaB wrote:

tubby_shaw wrote:

Hoppkins wrote:So the shook one did worst?

That's not what I saw happen from the video

I think Hopkins is refering to the fact no.2 had ower atteuation.

Mysterio wrote:the one that was shaken fermented least,

From the original post

After 144 hours or 6 days, the SGs are:

#1 = 1.012 (76% attenuation) 5.1% ABV
#2 = 1.013 (74% attenuation) 4.9% ABV
#3 = 1.011 (78% attenuation) 5.2% ABV

I personally would be happy with any of those results
But what I would be most happy with is that the ferment got off to a rapid start and I didn't have to worry about having pure O2 to source and store