Aeration of wort??? O2 or spoon?

[johnrm]

Must do more High OG beers. 

[Dr Horrible]

Sounds like a plan 

[Sorcerers Apprentice]

After the inital filling of the FV there is a lag phase in the fermentation while the yeast "procreates" in an aerobic enviornment, when all O2 is used up the yeast set to work in the anaerobic enviormnent converting all those nasty sugars to lovely alcohol  Adding air or O2 will during the lag phase will help increase the population of yeast, particularly if the initial dosing of air/O2 was on the low side, without detriment to the final product. I'm not sure that late addition of a small amount of O2 would have any impact other than delay the conditioning of the beer, provided there is still yeast in suspension, since when bottling/kegging/transferring between vessels, O2 will be inadvertantly added and soon gets converted to CO2 by the remaining yeast, its a bigger problem if the beer has been pasteurised and any remaining yeast is dead or if O2 is added on the hot side

[Dara]

CH & Sourcer's app - giving a dash of air/o2 before high krausen sound's like a plan.

Not exactly on topic but some good general info. on yeast, pitching rates and aeration in this northern brewer vid. - had seen it a while ago just thougth about it the other day.

http://www.youtube.com/watch?v=2vELwUsBmWQ&list=PLgOVeEqw5B8MkKdSZVKMHWdWpxNqn3uRv

Dara

[Beerbuddha]

U like the turbo air induction unit sorcerer. I wonder if it could also be used  for nitrogonisng and carbonising the beer also. Might be a good brewing project lol