On Wed, Aug 31, 2005 at 10:06:45PM +0200, Jan Chrillesen wrote: > > Al iltning der kan undgåes bør undgåes!
I don't quite agree. There is one phase where extra Oxygen is useful, and that is in the beginning of the fermentation. As long as the yeast is occupied with producing more yeast, it needs O2 for it. Therefore I try splash a lot when I pour the beer in the fermenter, and I always pour my starter in from a great height. Other that, you are right. There is no use oxidising hot wort, it will encourage some unwelcome reactions, and once the yeast has multiplied and filled the wort, it will produce alcohol without any need for air. Extra O2 will only give unpleasant side effects. -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk _______________________________________________ Brygforum mailing list [email protected] http://www.haandbryg.dk/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED]
