I'm reading a book titled Brew Chem 101 by Lee W. Janson. An interesting fact that I've learned about yeast this morning is that yeast can get 15 times as much energy from a sugar molecule when using oxygen (or during aerobic respiration). This why its important to aerate the wort prior to pitching the yeast. This will lead to a healthier, faster fermentation and allow the yeast to switch from aerobic respiration to anaerobic respiration. During anaerobic respiration, yeast cells begin multiplying and ethanol (or alcohol) is produced.
There are any number of ways to aerate the wort. If your tired of the "shake" method, I recommend and have used this aerator kit from Northern Brewer.
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