Glibbidy
Well-Known Member
I have found a beautiful method to aerate my wort on the cheap. The other night when I was making my yeast starter for a 10 gallon batch of French Country Ale, I was trying to figure a new way to aerate wort, to get the yeast started since I'm presently challenged with maintaining adequate starter temp (70-75).
I had used my whisk to incorporate the DME and water, and had this great revelation of using it aerate my starter once it was cooled, and ready for the yeast to be pitched into the vessel.
Searching thru threads I have found several instances where brewers are using a sanititzed whisk to aerate their wort. This is an extremely inexpensive alternative to an aearation stone, and is likely more effective then, simpy stirring with a paddle, or shaking the wort.
The hot tip of the day, doing it on the cheap is: consider using a whisk as a cost effective solution for aeration. I realize, that whisking will make bubbles big, and small, but in the end, I think you'll enjoy great aeration.
I had used my whisk to incorporate the DME and water, and had this great revelation of using it aerate my starter once it was cooled, and ready for the yeast to be pitched into the vessel.
Searching thru threads I have found several instances where brewers are using a sanititzed whisk to aerate their wort. This is an extremely inexpensive alternative to an aearation stone, and is likely more effective then, simpy stirring with a paddle, or shaking the wort.
The hot tip of the day, doing it on the cheap is: consider using a whisk as a cost effective solution for aeration. I realize, that whisking will make bubbles big, and small, but in the end, I think you'll enjoy great aeration.