Aerating vs. oxidizing wort?

O.K. here it is. You want to get a LOT of oxygen into your wort before you pitch your yeast. This is so that the yeast can use it to multiply. As soon as the O2(oxygen) is gone from the wort the yeast starts to eat sugar, and change it into Acl. and CO2. You MUST get a lot of O2 into your wort or the ferment will not as good.

Now if you get O2 into your fermented beer, it will cause a bad taste. So do not splash the beer when you rack from primary to secondary or botteling bucket. Also do not splash it when you bottle it.

Glenn

the wort "splash or foam" during transfer from your brewing vessel into a bottling vessel because of "oxidation".

pumping pure oxygen into your wort to aerate it as it's fermenting.

it only important for certain types of brew?

letting the wort "splash or foam" during transfer from your brewing vessel into a bottling vessel because of "oxidation".

pumping pure oxygen into your wort to aerate it as it's fermenting.

or is it only important for certain types of brew?

I just did two all grain batches.

#1's og was 1.062 It consisted of 13lb English 2 row Malt, infusion mashed @ 158 for 60min.

#2's og was a dissapointing 1.04 It consisted of 13lb American 2 row Malt, infusion mashed @154 for 60 min.

I was expecting #2's to be > 1.07. Was it the grind, the malt, or the process?

Thanks

Dale

Thank you Thomas,

Source of water = tap Water treatment = none (both cases) Volume result = 5.5gallon Mash thickness = 1.5qt per Lb of grain on 1st(158deg), 1.3qt per Lb of grain on

The crush was done on two different machines. ........... So having the Beer Store Vendor crush the grain is sort of like an uncontrolled crap shoot.

Thanks again. Dale

"Thomas T. Veldhouse" wrote:

Yes indeed! Many do not know squat about crushing malt. If somebody changed the setting on their mill, they may not even notice. It really depends who you buy from. I have seen the mill at Northern Brewer and it looks like you will get properly crushed grain from them, if you care to try them out.

Tom Veldhouse