Yeast consume oxygen during the aerobic replication process. The objective is to build strong cell membranes capable of withstanding higher alcohol contents, and also to build up metabolic energy used during later anaerobic fermentation. In oxygen-depleted wort conditions (zero oxygen), yeast will reproduce only to approximately half the number of total cells possible. In oxygen-deficient wort conditions (low oxygen) you will experience unwanted longer lag times, higher ester levels, and higher residual gravities. Higher gravity beers have even greater requirements for oxygen. So, how do you get oxygen into your wort? A simple way is to rock or shake the carboy for 5-15 minutes. Another way, is to use the Fermentap Siphon Spray Wort Aerator. These methods, while labor intensive, effectively dissolve an acceptable level of oxygen into solution. For even greater oxygenation, use either a MoreBeer! Oxygenation System (Ideal) or a MoreBeer! Filtered Aeration System.
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