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You've already understood the general practice. Air (really oxygen) is needed in the wort prior to pitching so the yeast can grow and replicate. After pitching, a sealed environment is desired. I think the reason its OK to aerate with air (vs, say, pure O2) is that the yeast, if healthy, will usually overwhelm anything else trying grow in the fresh wort. ...


3

I will start by assuming you have an pure O2 tank, regulator, and wand/diffusion stone setup. Because it is impossible for you to over-oxygenate your wort by any method that uses air rather than pure O2. I don't think there is a scientific consensus on how much oxygen is too much, and even measuring oxygen levels is a tricky business. I think there is ...


1

The factors determining oxygenation are yeast health vs taste of the beer. Ever tasted a starter culture, or a bottle that was only bottled a couple days ago? They will be full of acetaldehyde, the cidery/green apple flavor of oxidized beer. It is correct that the yeast needs some oxygen for replication and general healthy-ness, but at the end of the ...



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