aeration level for dried yeast (wb06)

[barleyfreak]

Going to brew a hefe Monday with this yeast. First time. Have seen a few mentions of not aerating, or under-aerating. Trying to wrap my head around what that means. What is the reasoning, and what are others doing with this dried (or other) yeast in terms of aeration? If cutting it down, by how much? 50%? This is from Fermentis website, but doesn't really quantify my question much.

Does the wort need Oxygenation / aeration?
As the yeast is grown aerobically, the yeast is less sensitive on first pitch. Aeration is recommended to ensure full mixing of the wort and yeast.

Thanks,

[barleyfreak]

Bump. Anyone with feedback on how much/if any O2 to aerate with on a dry yeast (wheat, WB06) pitch?

[gitchegumee]

None.

Aeration is not required for Fermentis dry yeast. Nor is it required for Lallemand.

[UpsidedownA]

No aeration leads to longer lag phase

In my experience (with Lallemand yeast), no aeration resulted in a longer lag phase. I had faster more vigorous fermentations after I started aerating.

[rick avey]

none

I agree with Phil here. I brewed an 8bbl batch using SO4 last week using no earation and had a lag time of less than 5 hours and heavy bubbling in the blow off bucket by the time we checked it the following morning (12-14 hours).

rick