Cooking For Engineers

[jack]

I have been making beer and wine all my life and have read and given lectures on the need to aerate the must or wort before adding the yeast.

Somewhere along the line, I learned that yeast ferments anerobically but not till I reached the ripe old age of 83, had I noticed the contradiction of adding oxygen to something to be fermented without it.

What am I missing?

Jack

[Dilbert]

it's not a particularly simple question.

"In the presence of oxygen, yeast undergo aerobic respiration and convert carbohydrates (sugar source) into carbon dioxide and water. In the absence of oxygen, yeasts undergo fermentation and convert carbohydrates into carbon dioxide and alcohol."

but note that "respiration" is not "fermentation"

typically the idea of "aeration" is more to ensure a good mixing of ingredients vs "injecting oxygen" - i.e. aeration to ensure a physical mixing, less a chemical mixture.

[Guest]

[Dilbert]

if you join, there's no code.
the code stops the bots.

see
https://byo.com/article/aerating-wort-techniques/