HI All:
I want to start this thread to find out if other Brewers
aerate their yeast before pitching?
To what extent are you aerating?
Anybody any experience between keeping the yeast in anaerobic vs.
aerobic stage?
Lot's of Brewers in Germany aerate their yeast to about 10 ppm before pitching. This keeps the viability above 95% and the pH is < 4.5
even after re-pitching.
Cheers,
Fred
I want to start this thread to find out if other Brewers
aerate their yeast before pitching?
To what extent are you aerating?
Anybody any experience between keeping the yeast in anaerobic vs.
aerobic stage?
Lot's of Brewers in Germany aerate their yeast to about 10 ppm before pitching. This keeps the viability above 95% and the pH is < 4.5
even after re-pitching.
Cheers,
Fred
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