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For some of us, convenience and consistency are worth paying for.

Can you elaborate on what were the symptoms of this oxygenation? Did you previously brew the same recipe and this one turned out worse?

That's a really cool solution! Can you share a link to the scale you're using?

It looks to me that this could be faster method, and if the bottle is on a scale, possibly more accurate and consistent. On the other hand, it would probably oxidize the beer more. Thoughts?

Interesting method. I wasn't aware of this option. Isn't 1 drop about 1000 times more than needed (as recommended in the article)? Have you noticed any downsides using this much oil, compared to adding oxygen?

That's an interesting point. Maybe it would be more effective to add the yeast, then froth? The difference in another experiment was 9 points yet the majority couldn't reliably tell the difference. Maybe a larger sample of testers is needed, but for lack of better experiments we'll have to...

Of course the foam is not a goal, it will obviously dissipate at a later stage, but after "frothing" it should stay for a while. Isn't the foam a more oxygen-rich bed for the sprinkled yeast than regular wort? BTW, a brulosophy experiment that compared pure oxygen aeration vs. nothing resulted...

Thanks for the suggestions, but one thing is still not clear to me - do you really need to aerate the whole wort or just the top layer where you sprinkle the yeast (I use dry yeast)? If it's just the top layer, then even a milk frother should be sufficient to create enough foam.

The one I have looks like this: My next batches are 1 gallon, but I'll also brew 5 gallons again. Previously I either used a plastic paddle to aerate the wort or just rocked the fermentation container back and forth for about 20 or 30 seconds. I almost never have issues with fermentation and...

Thanks for the interesting feedback. I'm intrigued by the hop bursting option. I may just brew a variant of the first beer with close to 20 gram of Amarillo 20 minutes in instead 12 gram at 60 minutes for the same bitterness (according to Beersmith). If I brew both on the same day then I can...

I'd like to compare different hops using small 1 gallon SMaSh brews. It seems 15 grams (half an ounce) would be sufficient. Getting bitterness right is relatively easy, but then the question is how much hops to use for aroma - whatever remains from the 15 grams package, or the same aroma hops...

Propeller-type milk frothers seem like a very easy solution to aerate wort. Has anyone tried this method? Any downsides? Thanks!

I'm going to brew several 1 gallon SMaSH batches with the same malt and yeast (Vienna and US-05) to try different hops (Amarillo, Centennial, Simcoe and Citra). To get the best representation of their unique aroma, should I add them at flame out, into the fermenter (dry hop) or a combination of...

I actually have a 1 gallon fermentation tank and a wine fridge I've used in the past for temperature controlled fermentation. It's just that I find the idea of doing all steps in one vessel appealing. Maybe I should start with mashing and boiling in the same pot, but not being too adventurous...

That's why I don't plan to use a hydrometer to check that fermentation has ended. I'll either get a floating wireless refractometer (such as the iSpindel), or install an airlock if I can get a good seal between the pot and the lid.

With such small mass I hope the chilling part won't be very long. Cooling 1 gallon of wort in a 2.5 gallon stainless steel partially submerged in a sink fllled with room temperature water should be pretty quick I'd assume. Maybe I should first test test this with just hot water. BTW, how about...

In the last several years I've been brewing with my brother. He has a 10 gallon electric system that combines a mash tun and a kettle. We then transfer the wort to a dedicated fermenter inside a temperature regulated fridge. It's a very good solution, but not one that's suitable for 1 gallon...

Yes, I'm planning to use a regular 2.5 gallon pot with a regular lid to brew 1 gallon batches. See this thread for more: https://www.homebrewtalk.com/threads/biab-no-chill-ferment-all-in-an-unsealed-pot-risk-of-contamintaion.697856/

This sounds easy enough. Saran tape and a couple of clamps on the sides should keep a reasonable seal. I'll try that. Thanks!

I plan to use the same pot for mashing, boiling and fermentation. I don't think glass would work for boiling.