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Olive Oil Aeration

Olive oil and beer: Two great things that go great together? A new technique that’s gaining respect among professional brewers may pave the way to preventing oxidation down the road.

Written by John McKissack

Issue: May-June 2008

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Aerating Wort Techniques

Your chilled wort needs oxygen to keep the yeast healthy — here’s how to deliver it.

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Wort Aeration

Aeration can be done immediately before adding your yeast or right after, but you don’t want to aerate your wort until it is cooled to fermentation temperature. Aerating hot wort can lead to unwanted color pick-up and decreased solubility.