Is there any point in oxygenating a big (1.100+) wort before pouring it on top of an existing yeast cake? I know I've seen advice to do so when using any "wet" yeast (and a yeast cake is certainly "wet"), because yeast needs oxygen in it's growth phase. I'm wondering if the full yeast cake doesn't have more than enough cells, so no budding/reproducing would be occuring anyways, and deliberately adding more oxygen is maybe just going to shorten the life of the new beer...
I've always poured my wort on top of a yeast cake a bit roughly, then transferred again, with lots of splashing, into a fresh/clean fermenter. Ferment goes super fast and finishes right where I want, but I think my imperial stouts aren't as good after 6 months, as they were at 3 months, and I'm wondering if maybe my deliberately rough transfers are hurting my beer.
I've always poured my wort on top of a yeast cake a bit roughly, then transferred again, with lots of splashing, into a fresh/clean fermenter. Ferment goes super fast and finishes right where I want, but I think my imperial stouts aren't as good after 6 months, as they were at 3 months, and I'm wondering if maybe my deliberately rough transfers are hurting my beer.
