Je, na ovo sam naletio i ja nekoc pa mi je tak ostalo i u glavi.kajser je napisao/la: ↑uto lis 01, 2019 11:19 ammada eto Fermentis savjeta;
https://fermentis.com/en/tips-n-tricks/ ... d-answers/
Navodno i Lallemand slicno savjetuje, ne da mi se sad googlati.Can you clarify if it is correct that no oxygenation is needed or not for your dry yeasts? And would there a difference between lagers and ales on this?
We don’t recommend aerating the wort in normal conditions. The dry yeast has been produced and dried with a specific know-how of the Lesaffre Group, in order to maximize the Ergosterols content of the cells. This allows the yeast to grow/multiply and ferment well.
However, you could aerate the wort in particular cases, for example if you recycle the yeast. There is no difference (for the O2) between Ale and Lager.
Ne znam, apsolutno svaki recept sa aeracijom kisikom je ispao bolje nego samo muckanjem pa... Kisika daj!
kako god... za pocetnika, barem sam ja tak prije radio, preporucam da se ne zajebava s tim... zmuckas kolko imas snage u rukama, pa dodas kvasac ili obrnuto i bok... zato sam covjeku tako i napisao.
Kasnije nek svako vidi kojim putem ce ic... pumpa za kisik, boca s cistim kisikom ili nesto trece, i ciljat na 8-10 ppma kisika u sladovini.
IIIiiiii def. se slazem... dobro aerirana sladovina je i meni uvijek urodila kvalitetnom fermentacijom. Pitch, temp., kisik.