I think I found a weakness in my process

[Banjo-guy]

I don't think that I aerate the wort enough prior to pitching. I brewed a Ferociuos IPA 4 days ago. It's fermenting really well but I know from reading various forums that I'm not putting enough O2 into the wort. The yeast is 04

My method is to splash a large metal serving spoon for 5-10 minutes. If I'm honest the time is probably less than 5 minutes. I don't think that's enough. I'm going to buy an Oxynatar and see if I improve my beer by using it.

The next step after that (or at the same time ) is to treat my water.

Because I don't drink enough beer to consume a 2.5 batch I am thinking of brewing more often and making 1.5 gallon batches. I haven't been brewing enough to get feedback on my method and make changes. I want to speed the up learnng process .

[teutonic terror]

If you're using an LBK , I use and electric mixer and beat it to a froth.
Takes just a couple of minutes and if it doesn't fit thru the mouth take one of the
beaters off!

[Banjo-guy]

Thanks for the suggestion! I'm going to try that enforce spending any money.

[RickBeer]

Silicone wisk.

[Inkleg]

That could be a weakness, but is there something off about your beers that you don't like?
Is there something you're trying to change about your beers?

[Banjo-guy]

That could be a weakness, but is there something off about your beers that you don't like?
Is there something you're trying to change about your beers?

I feel that my beers are just not that great. The flavors don't pop .
I can look to recipe formulation, water additions and fermentation as areas that might be improved.
I think my basic process is good. I've had some gushers that I have a hard time explaining.

I biab and didn't really see up jump in quality when I stopped extract brewing. All grain brewing presents a lot of opportunity to adjust and fine tune my brews but it also presents new concepts that need to be mastered.
I've been re-examining my whole process and looking for ares where I can get better. Yeast and fermentation,mash temps ( keeping the temps for the mash time) and water treatment are things that I can improve.

I'm sure someone is getting ready to write those frequently used letters RDW.... I'm not worried and I am relaxed. I just want to make the best beer that I am capable of.

[Inkleg]

I'm sure someone is getting ready to write those frequently used letters RDW.... I'm not worried and I am relaxed. I just want to make the best beer that I am capable of.

I know that you've been hanging around here long enough that you're not too worried. Concerned and going Huh? maybe, heck even I do that. (In fact I'm doing that now with a 10 gallon Rum barrel that has been filled with water for 2 weeks and has a steady drip, but that's soon to be a thread all its own)

How are you controlling fermentation temperatures? The biggest change to my beers came from pitching enough yeast and accurately controlling fermentation temps. All the other steps are important, but that was the tipping point with my beers.

[Banjo-guy]

I have a temperature controlled mini fridge. I think I've got that nailed down. I'm using an immersion cooler. I can usually cool down to pitching temps in 20 minutes when it's not summer.
I've been making 2.5 gallon batches on my stove stop. I get a fairly strong roiling boil. I also have a Blichman burner but it seems like overkill for small batches.

On last brew I decided to brew a Ferocious IPA extract kit from Midwest Supplies. I used distilled water.
I want to take water out of the ingredient list to see how that would work out. It's fermenting right now and I wil dry hop it by the end of this week. I burned the extract a little at the bottom of the kettle. I haven't used extract in a while and forgot about it settling to the bottom of the kettle. It doesn't taste off to me but ill see what happens when it finishes.

[DaYooper]

I chuck a wisk in my cordless drill and aerate the snark outta it.

I do however have to question using distilled water unless you are adding the minerals and such back into it. From what I understand the yeasties need some of that stuff to get big and strong, but may not be a big factor when it comes to extract. When I am brewing HME batches and use water to cool things down I use spring water. For large batches that I use a chiller with I use filtered tap water since it is getting boiled and sanitized so I feel no reason to spend another seven beans on the batch if I dont have to.

[ScrewyBrewer]

Beating your wort into a froth will reduce the body and head retention more than adding 30 seconds of O2, plus you'll get more oxygen than is available in the atmosphere. You'll also have an easier end of brewday.