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41332Re: [new_distillers] Aeration

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  • Ric Cunningham
    Aug 30 9:58 AM
      When aerating you are shooting for a fast start to the Yeast fermentation to out compete other organisms. This should not be an issue if using a large healthy active yeast pitch. No Sulfate required. traditionally a grain mash is allowed to ferment with some souring agent (sour mash) but a fast yeast start will minimize that. No worries. 

      On Tue, Aug 30, 2011 at 10:44 AM, Bob Glicksman <bobg542492@...> wrote:

      In winemaking, the wort is sulfated so that sulpher dioxide gas is released and kills the wild yeast, bacteria, and other undersireable organisms.  Wine yeast is bred to tolerate higher levels of sulfates than do wild varieties.  Use sodium bisulfate (campden tablets) or potassium metabisulfate power.  These are availabe in any wine/beermaking store.

      -----Original Message-----
      From: Alli <allibugger@...>
      To: new_distillers <new_distillers@yahoogroups.com>
      Sent: Tue, Aug 30, 2011 9:05 am
      Subject: [new_distillers] Aeration

      In this business more than many the devil is in the details. When areating for 4-6 hours after the yeast has been pitched, how does one keep the air borne wild yeast out of the mash? I thought of putting the lid on the fermentor and running the air hose through the hole for the airlock, but that might restrict the air flow in/out of the vessel. Just wordering how other folks do this. Thanks.

      If you can make macaroni and cheese from a box, you can make a great beer.
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