Wort Aerating device

[MashBag]

Does anyone use their pump to aerate?

Speidel sell this pump adapter. Something very similar with a CIP type head might do really well. Running for about 30 mins to aerate?

https://shop.speidels-braumeister.de/en ... aumeister1

Thoughts...

[MashBag]

Perhaps just stuff one of these in the top..

https://www.desertcart.co.uk/products/1 ... rt-aerator

[LeeH]

If using dry yeast I just restrict the hose and pump at high pressure into the FV.

On the rare occasion I use wet, I use pure O2.

[Eric]

If using dry yeast I just restrict the hose and pump at high pressure into the FV.

On the rare occasion I use wet, I use pure O2.

Yes, dried yeast is supplied with essential ingredients and doesn't require oxygen in the same way wet yeast might. The requirement for wet yeast depends upon its health and quantity pitched.

Only from pure oxygen is maximum saturation possible, less is achievable from air. I rarely use dried yeast, but have no oxygen equipment. My transfer method involves lots of agitation with regular recirculation to repeatedly rouse the wort such that after 48 hours, it is near ready to be cropped for the following brew.

[WalesAles]

These are great!
Just remember to file off any excess welding spots on the outer edges.

https://www.ebay.co.uk/itm/254178249176 ... BM6ujB59Zh

WA

[guypettigrew]

Excellent bit of kit, WA. I use one of these to mix the mash so there's an even temperature throughout.

As to aerating the wort, mine is run from the boiler to the FV in a slow steady flow. This creates lots of froth and seems to aerate it well enough.

Guy

[JonA]

Yes I do, recirc with the pump for about 15 minutes or until I get bored - through a large brass watering can rose. Bit primative, but it certainly froths up the wort.

[MashBag]

Thanks.

I might have to try this next time. See if it beats a good thrashing with balloon whisk.

@Eric. Didn't know that it was far more important with live yeast.

[Eric]

MashBag, fermentation is largely an anaerobic process. Yeast eradicates oxygen, essential to making good beer, but preliminary to fermentation live (wet) yeast produce unsaturated lipids and sterols during this period of oxygen uptake. Those, essentials for cell membranes, are passed to daughter cells and when depleted, cell production ceases.

The quantity of oxygen necessary varies by strain and dried yeast manufactures include ingredients to feed cell membranes, saving those cells from the processes and oxygen needs of wet yeast. This might in part explain why many homebrewers experience poor performance when repitching previously dried yeasts.

[MashBag]

With you. I think we are on the same page here.
"manufactures include ingredients to feed cell membranes, " during rehydration.
Aerobic to grow, anaerobic to work & produce alchol