Anybody ever add oxygen to their yeast starters? I know it makes a HUGE difference in turning wort into beer.
Does it make a difference on a yeast starter with a stir plate?
Assuming all best practices for cleaning, sanitizing, etc are followed, will it make a noticeable difference?
My plan is to use a diffusion stone with my food grade oxygen tank. I have more oxygen in there than i can use in a lifetime, so why not? Any potential pitfalls? All i can think of is perhaps more chances of an infection- i.e. more varibles introduced to the process.
I searched titles for this thread and could not find any, so forgive me if this covered somewhere else.
Thanks all!
Does it make a difference on a yeast starter with a stir plate?
Assuming all best practices for cleaning, sanitizing, etc are followed, will it make a noticeable difference?
My plan is to use a diffusion stone with my food grade oxygen tank. I have more oxygen in there than i can use in a lifetime, so why not? Any potential pitfalls? All i can think of is perhaps more chances of an infection- i.e. more varibles introduced to the process.
I searched titles for this thread and could not find any, so forgive me if this covered somewhere else.
Thanks all!