I'm a bit confused about this. In my own experience, I'm no longer experiencing acetaldehyde flavours in my beer after improving my aeration methods and at the same time starting to use yeast ...
I have a wine degasser, which is a bit like an egg-beater for a power drill. It aerates wort extremely well but I don't have a good rule of thumb for how to tell when enough is enough. Should I: ...
Are there any particular steps to fixing a batch of beer with extra trub / hot-break, or should it settle (as best as possible) on its own?
I made a silly mistake using a wine degasser to aerate my wort. After cooling the wort I aerated in the brew-kettle, with trub/hot-break still present, rather than racking to a carboy before ...
This is a follow-up to this question: Long cooling before pitching -- read that for background. I aerate to add oxygen to my wort by pouring back and forth between buckets. If I wait before ...
To my knowledge, aeration provides oxygen so that the yeast can reproduce before fermentation. If you're pitching onto an existing yeast cake, there should theoretically be enough yeast already to ...
How much oxygen do I need to put into my wort? I've heard that homebrewers need to aerate with an oxygen stone and either aquarium pumps or oxygen. Is this true, or is shaking my carboy enough to ...
To aerate my wort I have been using a whisk, but i am worried about contamination. What are other more effective ways to aerate wort without spending too much money?