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Strictly speaking, as long as you can ensure adequate and even oxygen contact with all of the yeast cells (a hard task, given the viscosity of yeast slurry), and provided the oxygenation comes directly before pitching, oxygenating the yeast/slurry itself is completely sufficient to provide for adequate growth in the following phase. Even more strictly ...


There's only so much oxygen that the N-hundred billion cells that you pitch can "hold". As well, there's only so much oxygen that can be diffused into the liquid containing those cells. And not only will those pitched cells need more oxygen, but their offspring cells will need oxygen, as well. As such, we oxygenate the wort, not just the pitch.


This is a very broad question but here's some direction: ...and the usefulness of this answer depends on whether you are planning on starting a long term barrel project or a medium term sour beer or a very quick sour batch... Something is growing, but it is certainly changing the ratios of different critters. My thinking would be to split the starter up ...


No worries...05 will perform fine without anything special. Rehydrate it for best performance and then just toss it in. I've gone to 12% ABV with it with no issues. But my question is, how do you know it's the yeast? Why isn't it a fermentability of wort issues? Tell us more about your recipe and procedure in order to help figure out what's going on.

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