J
Jovial_Monk
Guest
The way Dr Cone explained it on the HBD is that after 18 hours the yeast consists of older generations with crater marks on the cell walls where they have budded off daughter cells. These crater marks are bad as the cell cannot control what leaves or enters through these craters.
The second aeration allows the cells to generate the sterols and fatty acids to repair their cell walls.
I have a barley wine in primary these last 18 months. I forgot to give it the second aeration. Pitching more yeast since has attenuated it only a little more. I keep it to remind myself to aerate big beers twice.
JM
The second aeration allows the cells to generate the sterols and fatty acids to repair their cell walls.
I have a barley wine in primary these last 18 months. I forgot to give it the second aeration. Pitching more yeast since has attenuated it only a little more. I keep it to remind myself to aerate big beers twice.
JM