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Author Topic: Aeration  (Read 1323 times)

Offline chrismccull

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Aeration
« on: January 15, 2012, 07:40:40 PM »
What technique do you use for aeration?

Offline Kyle

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Re: Aeration
« Reply #1 on: January 15, 2012, 08:21:55 PM »
I use both a hop sock and a stainless steel screen in the boil kettle on the stove so the wort can can completely fill a carboy on the floor in about 40 seconds. Given the speed at which it flows, it splashes quite a bit, providing the aeration. I keep the hose going down from the kettle verticle and just long enough to dip into the carboy about 3 inches. There is usually airlock activity within a few hours to a day.
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Offline Jake

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Re: Aeration
« Reply #2 on: January 15, 2012, 08:33:28 PM »
How much do you guys think this matters? Until now, it hasn't really ever crossed my mind and my beer seems to turn out fine.
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Offline Kyle

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Re: Aeration
« Reply #3 on: January 15, 2012, 08:54:26 PM »
Aeration is certainly important for a healthy, quick fermentation. However, before I knew to do it, I brewed many, many batches that turned out "fine" - my beer has greatly improved in taste over the last year, but it's hard to attribute that to any individual factor as I have been adjusting a great many of them.
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Offline Ian Grant

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Re: Aeration
« Reply #4 on: January 15, 2012, 09:12:35 PM »
When I siphon from the kettle to Carboy I do the same as Kyle.