One piece of advice all homebrewers have likely heard is to pitch yeast into well aerated wort. What’s the best way to do this? We look at the results of four past exBEERiments covering a range of methods from shaking and using pure oxygen to the odd approach of adding olive oil at yeast pitch. What do the result tell us? Let’s find out!
4 thoughts on “The Brülosophy Show: 4 Wort Aeration Methods | exBEERiment”
Would have liked to see a test with and without on a pilsner. Something clean and light tasting might have had a better chance to show if there were any off flavours or lack thereof.
Stouts and ipas are so heavy, even significant mistakes can be masked
Are we ready to ditch wort aeration as yet another myth we’ve been told by experts and elders? I’m all for eliminating unnecessary steps if it really doesn’t affect the outcome. I’ll admit I’ve never added the second dose of O2 to my Imperial Stouts and they always turn out great. But I’ve not considered dropping the whole oxygen thing. I think I’m there now.
I suspect it had more impact in the old days when we were underpitching yeast of dubious health.
I believe the biggest impact would be on the second generation of the yeast if it were collected and repitched. In these tests, the health of the yeast at the end of fermentation was not taken into account.