Yeah, under-aeration is a BS excuse.JonW wrote:Seriously? They said you under aerated? And they said that based on how it tasted? Find some new critics.nico soze wrote:I brought a 22 of this to show off a little early last night and it's definitely still green. Only 8 days bottle conditioning. Couple guys said I under aerated. We gotta meet up in a couple weeks and have them side by side. Maybe at out of the park.
Aeration is one small part of the whole process, but I can guarantee that your drive from Laguna to home sloshed it around enough to be sufficiently aerated. That and the fact that you pitched two packets of yeast in 5G (way more than enough) and you hit your FG just fine. There was no lack of aeration.
1) When we filled your fermenter, I had the wort spraying into the carboy from the top. That aerates the beer. Also, as pointed out, you drove home with the carboy, which performs some aeration as well.
2) When you use dry yeast, the cells are prepared in such a way that they're carrying their "food" with them. Supposedly dry yeast makes aeration of the wort unnecessary.
3) Either way, aeration mainly exists to help yeast in their reproduction phase. As JonW points out, pitching *2* packets of US-05 into a 5-gallon batch of 1.052 beer is enough that the beer doesn't spend excessive time or energy on that reproduction phase [which is, of course, why I pitch this much yeast, I want to avoid off flavors developed through the reproduction phase].
I would definitely be interested in a side-by-side test in a few weeks... It's increasingly looking like I'll be in Minnesota next Tuesday, so the monthly meeting won't quite work.