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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 ...


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. ...

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