Hendo and Ruth dropping handy truth bombs. That Fermentis training session was awesome.
@michaelcooney7687
2 жыл бұрын
I did a parallel ferment in 2 all rounders and the oxygenated wort went off but the unoxygenated was a seriously slow burning cousin..
@grain_and_grape
2 жыл бұрын
Yep that sounds about right! The oxygenated wort should kick off quicker and the unoxygenated wort will be a bit slower, but both should result in the same quality beer by the end. We hope they were both tasty! Well done for running that experiment too. All in the name of science (and good beer 😁).
@CarlMar2111
3 жыл бұрын
I am crying to think of the amount of time I have wasted doing that now...
@grain_and_grape
3 жыл бұрын
😂 Every brewer has moments like this!
@gdrider6097
3 жыл бұрын
But is it still beneficial to do so?
@grain_and_grape
3 жыл бұрын
There is no benefit for the finished beer but active fermentation will start a day or so quicker if you use pure o2. So it’s completely up to the brewer if the effort of using an aeration kit is worth shaving a day off fermentation.
@JimBob-vb8oz
3 жыл бұрын
I've never found any benefit, in either time or flavour. I stopped oxygenating years ago.
@TheHomeBrewJournal
2 жыл бұрын
Glycogen? He meant key membrane lipids that fuel yeast budding potential. Yeast population growth, that is. This has been known for years. As part of the production process, active dry yeast (ADY) are preoxygenated therefore jam-packed with lipids that facilitate yeast cell budding potential downstream of pitching. Oxygenating wort when using ADY has no clear benefits and actually risks promoting staling off flavours more than anything. All Fermentis have apparently done is confirm what's been known for decades. Any claim this is 'new research of interest to brewers' represents nothing but a marketing stunt. Yet inexperienced home brewers are sucking it up like fanboys of the notorious David Heath. Get a grip 🤷
Пікірлер: 9