Stupid question...
Looking at that picture I had a worrying moment that it was my kitchen. Then I noticed the kettle and thought I don't put it on the stove. Then I noticed all the condiments and thought I don't keep mine there. I then took in the whole picture and realized that the only thing that was similar was the milk bottle starter and airlock.
A strange moment....
A strange moment....
I've oxygenated my wort for 11/2 min through a 2micron stone, I tried it on the second brew in the conical, I transferred the wort to the frementer with as little aeration as possible, then left it for 4hrs so I could drop the max amount of break, I figured it best to get the yeast working a quick as possible. There was a head formed in less than 2hrs.
Like a lot of things in homebrew it's not essential, you can make beer without it, you can even make beer without areating, but sometimes you find things that make better beer
Like a lot of things in homebrew it's not essential, you can make beer without it, you can even make beer without areating, but sometimes you find things that make better beer

The point that I think I am trying to make is that you do not need to get hung up on having every available bit of kit.Scooby wrote:I've oxygenated my wort for 11/2 min through a 2micron stone, I tried it on the second brew in the conical, I transferred the wort to the frementer with as little aeration as possible, then left it for 4hrs so I could drop the max amount of break, I figured it best to get the yeast working a quick as possible. There was a head formed in less than 2hrs.
Like a lot of things in homebrew it's not essential, you can make beer without it, you can even make beer without areating, but sometimes you find things that make better beer
It's nice to have access to all the gadgets, but if you are short of space or cash, then great beer can be brewed using basic kit

BTW what improvement did you notice in the finished beer by air stone aeration ?
I have an air pump sterile filter and airstone sat around as spares for my aquarium if it's worth while I will use them.
I really would love to have a go at a mini-mash.
I think i have a glass demijohn somewhere i can use for primary. I wonder if i can get Toni to give me some grain...
Also, i like the milk bottle. AS to other comments, if you can't have a lee and perrins starter somewhere in your kitchen.. what's going on in the world?
I think i have a glass demijohn somewhere i can use for primary. I wonder if i can get Toni to give me some grain...
Also, i like the milk bottle. AS to other comments, if you can't have a lee and perrins starter somewhere in your kitchen.. what's going on in the world?
I totally agree TS but when you get involved in a hobby it seems to take over.tubby_shaw wrote:The point that I think I am trying to make is that you do not need to get hung up on having every available bit of kit.Scooby wrote:I've oxygenated my wort for 11/2 min through a 2micron stone, I tried it on the second brew in the conical, I transferred the wort to the frementer with as little aeration as possible, then left it for 4hrs so I could drop the max amount of break, I figured it best to get the yeast working a quick as possible. There was a head formed in less than 2hrs.
Like a lot of things in homebrew it's not essential, you can make beer without it, you can even make beer without areating, but sometimes you find things that make better beer
It's nice to have access to all the gadgets, but if you are short of space or cash, then great beer can be brewed using basic kit![]()
BTW what improvement did you notice in the finished beer by air stone aeration ?
I have an air pump sterile filter and airstone sat around as spares for my aquarium if it's worth while I will use them.
The main reason I tried o2 was to get the yeast going a quick as possible because of leaving it standing for so long (infection, bacteria etc) and that certainly did the trick.
The beer is almost ready for kegging so can't comment on any improvements yet but apart from the infection thing I believe there are a number of reasons for geting the yeast off to the best possible start.
Low levels of o2 can lead to higher ester levels and off flavours. Dissolved o2 is consumed by the yeast in the replication process and as the yeast cells replicate many times during the fermentation it's vital that the original cells are in good nick, because if they aren't as the alcohol level rises they my just jack it in, so you have a sluggish or stuck fermentation.
Thats the theory and as while not esential o2 is what the yeast needs so we just have to use whatever means we have at our disposal to give it to them

I'm sure others here use a pump and stone to aerate so they may chip in.
BTW 2 micron is ok connected to a cylinder but would offer to much resistance for a pump, but I guess if you have used it in an aquaruim its ok.