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1h
comment If oxygen is important mostly during the lag phase why not pre-oxygenate the yeast pitch prior to inoculation?
I absolutely agree @DennyConn with your view on yeast phases. I am a student of the White and Zainasheff book and thats where the question come from. Rereading today for the zillionth time, page 66 paragraph 5 refers to cells needing oxygen in the lag phase to create sterols (amongst other things) which is critical for cell membrane permeability. So my thought is oxygenate the the yeast prior to pitch = safer more protected yeast... but the simple fact that all the cells aren't on the same "phase" at the same time answers the question.
1h
suggested rejected edit on If oxygen is important mostly during the lag phase why not pre-oxygenate the yeast pitch prior to inoculation?
2h
awarded  Editor
2h
revised If oxygen is important mostly during the lag phase why not pre-oxygenate the yeast pitch prior to inoculation?
edited tags; edited title
2h
revised If oxygen is important mostly during the lag phase why not pre-oxygenate the yeast pitch prior to inoculation?
rolled back to a previous revision
2h
answered Is this a pediococcus infection?
3h
comment Using mason jars to bottle in?
@TobiasPatton thats a great idea!
3h
asked If oxygen is important mostly during the lag phase why not pre-oxygenate the yeast pitch prior to inoculation?
Jul
3
comment is it normal for vigorous bubbling in airlock right away?
Just wanted to second Pepi's answer- your yeast probably just hit the ground running! However you rehydrated your yeast, and the pitching rate (amount of yeast compared to your original gravity) must have been right on!
Jul
3
answered Using mason jars to bottle in?
Jun
8
awarded  Notable Question
Jun
6
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May
21
awarded  Critic
May
21
comment Blending beer DURING fermentation, in the hopes to get beer back in balance with hops
So your suggesting adding an additional gallon of wort wont help correct the gravity to bitterness ratio? maybe I'm not understanding how dilution works. My thought was to brew this gallon batch with enough sugars that when blended with the original 4 gallons the entire 5 gallons would have had an OG of 1.070. Yes I am aware of the effect of temperature on WLP001 and how the logarithmic and stationary phases of fermentation work. I think the latter part of your second sentence is misleading, and editing the crap out of peoples questions is rude, especially when you dont proofread your answer.
May
21
awarded  Cleanup
May
21
revised Blending beer DURING fermentation, in the hopes to get beer back in balance with hops
rolled back to a previous revision
May
20
asked Blending beer DURING fermentation, in the hopes to get beer back in balance with hops
Mar
30
asked Using plastic drums for long term sour aging?
Mar
12
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Jan
19
accepted Why does Irish moss go in at 15 minutes?