Aeration

[chrismccull]

What technique do you use for aeration?

[Kyle]

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.

[Jake]

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.

[Kyle]

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.

[Ian Grant]

When I siphon from the kettle to Carboy I do the same as Kyle.