You can’t make great beer without healthy yeast.
While many...
You can’t make great beer without healthy yeast.
While many brewers think that yeast gets all the...
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aeration
Foul Smell
Over the past few years, I have practiced a crude form of yeast ranching. After stepping up a smack-pack (1/3 cup DME in one pint of water, boiled 10-15 minutes) in preparation for brewing, I would inoculate a second flask and allow it to grow to krausen and then place it in the refrigerator for the next brewing session. Sometimes, this brewing session would occur months later.
Fermcap Anti-foam
Some of us (or perhaps only I) are attempting to culture our yeast starters in a respiratory state (with high oxygen and low glucose concentrations). In my experience, I cannot deliver very much air to the spinner culture using an aeration stone without creating too much foam.
Aeration and Starter Versus Wort
Can you please comment on the strategy of trying to aerate/oxygenate the yeast while they are in a STARTER rather than aerating the wort itself. (Please let me abuse the language and science a bit and just say that yeast need "a big swallow of oxygen" before they ferment beer.)