pitching the yeast

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Jones4412
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pitching the yeast

Post by Jones4412 »

The Mr Beer recipes say to stir the wort in the fermenter then pitch the yeast and let it be. Should I shake it up and stir the wort after pitching the yeast to help oxygenate it, or should I do that before I ptch the yeast and just let it sit after pitching the yeast?
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Re: pitching the yeast

Post by jimjohson »

when I oxygenate I add the yeast to the lbk and do an aggressive pour and call that stirring
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RickBeer
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Re: pitching the yeast

Post by RickBeer »

Aerate before regardless. Whether you do after is optional. Shaking? No.
Last edited by RickBeer on Tue Jan 14, 2014 5:39 am, edited 1 time in total.
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Beers I regularly brew:
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Irish Hills Red - I call this "Ann Arbor Red"
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Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.

Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand -  13.58 cases, with 6.11 cases ready in May and early June.
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Re: pitching the yeast

Post by Wings_Fan_In_KC »

Jones4412 wrote:The Mr Beer recipes say to stir the wort in the fermenter then pitch the yeast and let it be. Should I shake it up and stir the wort after pitching the yeast to help oxygenate it, or should I do that before I ptch the yeast and just let it sit after pitching the yeast?
Jones, you got one of those Braun handblenders? I use the whisk attachment on mine and aerate the living snot out of it for several minutes before pitching the yeast. I let it sit for a few minutes and then as I'm carrying it to the fermentation area, I gently rock it back and forth being careful not to let the wort get up by the lid.....it will spill out of the ventilation slots. That's it.

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jpsherman
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Re: pitching the yeast

Post by jpsherman »

RickBeer wrote:Acetate before regardless. Whether you do after is optional. Shaking? No.
Please do not put acetate in your beer, it is a nasty solvent.

I believe auto-correct is to blame here.
Fill with mingled cream and amber,
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain.
Quaintest thoughts — queerest fancies,
Come to life and fade away:
What care I how time advances?
I am drinking ale today.

– Edgar Allan Poe
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Everyone has to believe in something, I believe I'll have another drink--Oscar Wilde
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Re: pitching the yeast

Post by DirtRacer »

Like previously said, don't shake it or you risk some of it leaking out from under the lid. I have done the Mr. Beer directions before of just adding and leaving it but from my experiences stirring and aerating it seem to get the fermentation process started quicker so it is what I usually do. I get it all stirred up with a metal whisk, like what is shown in the picture of the Braun, then I add the yeast and stir again for a minute or 2.
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zorak1066
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Re: pitching the yeast

Post by zorak1066 »

pour the wort into the lbk.
get a sanitized spoon or whisk.
carefully agitate the wort for a couple minutes to work oxygen into it.
be very careful not to scrape or scratch the bottom of the keg or the sides. scratches make wonderful places for bacteria to grow.
sprinkle the yeast on top. some stir it in. some don't. wont matter either way at this point. yeast will find the yummy food.
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RickBeer
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Re: pitching the yeast

Post by RickBeer »

Aerate, not acetate... Phone and auto correct. Yikes!

I use a silicone whisk, doesn't scratch LBK.
I have over 9,000 posts on "another forum", which means absolutely nothing. Mr. Beer January 2014 Brewer of the Month with all the pomp and circumstance that comes with it...

Certificate in Brewing and Distillation Technology

Sites to find beer making supplies: Adventures in Homebrewing - Mr. Beer - MoreBeer
My Beer - click to reveal
Currently using 6 LBKs.

Beers I regularly brew:
Bell's Best Brown clone
Irish Hills Red - I call this "Ann Arbor Red"
Mackinac Island Red - I call this "Michigan Red"
Oatmeal Stout - I call this Not Fat, Stout - Oatmeal Stout

Bottled 5 gallons of Ann Arbor Red on 4/18/17. Bottled 5 gallons of Michigan Red on 5/8/17.

Brewed in 2017 - 22.13 gallons (19.91 in 2012, 48.06 in 2013, 61.39 in 2014, 84.26 in 2015,46.39 in 2016)
Brewed in lifetime - 282.14 gallons
Drinkable beer on hand -  13.58 cases, with 6.11 cases ready in May and early June.
Average cost per 12 pack through all beer brewed - $6.27(ingredients only)
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philm00x
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Re: pitching the yeast

Post by philm00x »

I love using my wife's "boat motor" to whisk the beer for aeration. Less strenuous and does it faster than my own hands!
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Ibasterd
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Re: pitching the yeast

Post by Ibasterd »

philm00x wrote:I love using my wife's "boat motor" to whisk the beer for aeration. Less strenuous and does it faster than my own hands!
I'm sure there's a joke in here somewhere.
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Re: pitching the yeast

Post by Funky Skunk Brewing »

Ibasterd wrote:
philm00x wrote:I love using my wife's "boat motor" to whisk the beer for aeration. Less strenuous and does it faster than my own hands!
I'm sure there's a joke in here somewhere.
There's lots of jokes in those that post actually :lol: :lol:
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Re: pitching the yeast

Post by philm00x »

Lmao!! I call it a boat motor because I used to hear chefs on Food Network call it that all the time. I guess when you attach the blender blade on it, it looks like a propeller on a small boat motor.
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Koning Oranje
Currently at Mr. Rufus Brewing Co.
Fermenting
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Conditioning
Nothing :(
Drinking
58. Choco Brown
60. Etcitra, Etcitra
61. Bubs' Pale Wheat Xtra
62. Ottoberfest
Brew Queue
ROAR! Bacon
Bombay
Saint Sebastian Tripel
Bubs' Pale Ale

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Ibasterd
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Re: pitching the yeast

Post by Ibasterd »

Sorry, Didn't want to hijack the thread with jokes about motor-boating one's wife and having fast hands. As far as making beer goes, I usually wisk the wort in the LBK (being careful not to scratch plastic) to aerate, and then pitch yeast on top with no further stirring. The yeast will find it's way and make sweet delicious beer!

Happy motor-boating!
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Re: pitching the yeast

Post by Funky Skunk Brewing »

Ibasterd wrote:Sorry, Didn't want to hijack the thread with jokes about motor-boating one's wife and having fast hands. As far as making beer goes, I usually wisk the wort in the LBK (being careful not to scratch plastic) to aerate, and then pitch yeast on top with no further stirring. The yeast will find it's way and make sweet delicious beer!

Happy motor-boating!
Hahahahahaha :lol: :lol:

I do the same process just by different means:

Transfer chilled wort to fermenter
Aerate wort with aeration system for 32 seconds
Pitch yeast on top with no further action

"Motor Boat"
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