I've been steadily fermenting Beer/Cider for the past 6 months and I have always strained myself when it comes to aeration. I'm not sure if I am aerating to the right levels but each of my fermentations have worked out fine. Typically my fermentations start within 24 hours.
Am I right to assume I am reaching sufficient levels of aeration? I am also assuming that the only reason for aeration is to promote yeast health, is that correct? Are there downfalls of not aerating, like stressing the yeast? Does aerating have any effect on anything other than yeast health?
Thanks for your input!
Am I right to assume I am reaching sufficient levels of aeration? I am also assuming that the only reason for aeration is to promote yeast health, is that correct? Are there downfalls of not aerating, like stressing the yeast? Does aerating have any effect on anything other than yeast health?
Thanks for your input!