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Text File  |  1993-01-21  |  916 b   |  23 lines
  1. Newsgroups: rec.crafts.brewing
  2. Path: sparky!uunet!cs.utexas.edu!uwm.edu!rpi!batcomputer!lynx@msc.cornell.edu!bickham
  3. From: bickham@lynx.msc.cornell.edu.UUCP (Scott Bickham,C17 Clark Hall,56079,2737038)
  4. Subject: Re: Aeration
  5. Message-ID: <1993Jan21.235728.6885@msc.cornell.edu>
  6. Originator: bickham@msc2.msc.cornell.edu
  7. Sender: news@msc.cornell.edu
  8. Organization: Cornell-Materials-Science-Center
  9. Date: Thu, 21 Jan 1993 23:57:28 GMT
  10. Lines: 11
  11.  
  12. From article <1993Jan21.231910.10613@PacBell.COM>, by smmyers@foghorn.srv.pacbell.com (Sean Myers):
  13. > 
  14. > Lemme get this straight.  You aerate your wort before adding the yeast right ?
  15. > or do you shake it up after adding the yeast ?
  16. > 
  17. I'd say it's better to do it after adding the yeast, because this helps
  18. disperse the yeast uniformly in the fermenter.  In any case, do it only
  19. after the wort has cooled down below 80 degrees to decrease negative 
  20. oxidation effects.
  21.  
  22. Scott
  23.