Beer Forum

When using pure O2 on a starter, should the same amount of time be applied as when adding it to 5 or 6 gallons?
For example, when I brew 6 gallons...I usually add 1 min of O2 for 1.040-1.050, 1.5 min. for 1.050-1.060, etc.

If I am making a 1 liter starter and adding a 'smacked' smack pack, should I add the same amount of O2?

I think you really want a prolonged exposure to the O2. In a fermenting beer you can cause off flavors but in a starter who cares. You are trying to get your yeast to grow a much a possible. I do not believe you can over aerate a starter.

Yeast will remain in a growth phase as long as O2 is present. Once it goes anaerobic it begins to ferment, then poops out.

Why not just pick up a stir plate for doing starters? With the constant agitation and stirring it beats injecting O2. Just set it, and forget it.

Yes, a stir plate is defnitely on my wish list along with a Counter Pressure filler. So when you have a stir plate, do you not have to shake it or add O2 at all? You really just chill the wort, pitch and turn it on?

BrewBlender wrote:Yes, a stir plate is defnitely on my wish list along with a Counter Pressure filler. So when you have a stir plate, do you not have to shake it or add O2 at all? You really just chill the wort, pitch and turn it on?

That's all I do. I pour wort from the mason jars I use for canning wort into the flask or juice jug I use for fermenting starters, drop in the stir bar and yeast and turn on the plate. Like Billy Dee says...