Aerating Wort After Pitching Dry Yeast?

[Barley Belly]

I've been doing a little research on using better yeast for K+K.

I was looking at Safale US-05 and came across these directions off the Fermentis website:-

http://www.fermentis.com/FO/EN/pdf/SafaleUS05.pdf

"Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of
the wort is above 20C (68F). Progressively sprinkle the dry yeast into the wort ensuring the
yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes
and then mix the wort e.g. using aeration."

Has anyone heard of doing this or actually do this??

Everything I read says to pitch yeast, then seal it up and let it do it's work???

Any feedback would be greatly appreciated

 

[hockadays]

Aeration is adding O2 for the yeast at the initial phase of reproduction and ensure there is enough yeast to ferment the whole batch out completely. You can add O2 by splashing or using an air stone. I find if I skimp on the aeration I usually have troubles getting the beer to ferment out fully and end up with sweet beers with high FG.

Search Aeration and there is heaps of info...

cheers