A question on Aeration; If aeration is mainly to oxygenate your wort to help yeast produce more rapidly, and a more viable proliferation, do I really need to aerate the wort if I have already grown my yeast starter to over 4 billion cells for say a five gallon sample of beer.
I would think since oxygen can cause staling or infuse unwanted other yeast into the beer, would it be safe to say if I have grown a strong yeast starter, that skipping this step would be better?
Appreciate anyone's educated thoughts on this matter.
Thank you
I would think since oxygen can cause staling or infuse unwanted other yeast into the beer, would it be safe to say if I have grown a strong yeast starter, that skipping this step would be better?
Appreciate anyone's educated thoughts on this matter.
Thank you
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