Aerating Dry Yeast
Q. Is there a downside to aerating my wort with oxygen after pitching dry yeast? I feel like I’m being obsessive, but I don’t perceive any off-flavors from poor yeast health when I do it.
Mike Seward
Barrington, Rhode Island
Mr. Wizard says…
A. This is a topic I’ve softened on over the past nine years. Before being exposed to the gory details of the day-to-day practices of small craft breweries on a near-daily basis, I held a strict belief that pure oxygen should only be used when dissolved oxygen or oxygen mass flow into wort could be measured. Too much oxygen leads to oxidative stress in yeast cell membranes. Over time, with repeated oxygenation, fermentation, and harvest cycles, oxidative stress reduces yeast vitality and viability, decreases fermentation performance, and is associated with increases in an array of compounds that negatively affect beer aroma.
My view has softened because many small-scale brewers, both home and commercial, do not re-pitch yeast enough generations for oxidative stress to become a meaningful issue. Furthermore, research suggests that oxidative damage isn’t exclusively tied to high wort oxygen levels. Membrane damage aside, wort oxygen levels unquestionably affect beer aroma, and aeration/oxygenation control is something to consider as a flavor control point.
OK, enough theory. Let’s talk practical brewing. Ideally, dried brewing yeast are grown in precisely controlled environments that maximize biomass production, minimize ethanol production, and result in yeast cells rich in sterols, unsaturated fatty acids, and glycogen. Sterols and unsaturated fatty acids are oxygen-containing lipids yeast use to synthesize cell walls, and glycogen is the yeast equivalent of starch — used early in fermentation as a readily available energy source before sugars from the surrounding media are transported into the cell.
The bottom line is that high-quality dried brewing yeasts do not require oxygen from wort because they contain ample sterols and unsaturated fatty acids for cell growth. In fact, dried yeast contains enough of these oxygenated lipids to go without wort oxygen for more than one use, though most brewers do aerate when yeast is harvested from a dry pitch and used for a second fermentation. That’s not what you’re doing, and you do not need to aerate.
Are you causing problems with your current practice? No. There is no harm in aerating wort and pitching dried yeast. However, because wort oxygen levels do influence beer aroma — sometimes more profoundly with certain strains used for aromatic styles like hefeweizen than with more neutral strains — you may want to rethink using bottled oxygen compared to using air. More on this later.
For those using liquid yeast, wort aeration is not something to skip because liquid cultures typically do not contain the high concentrations of oxygenated lipids found in dried yeast. In my practical brewing experience, wort aeration — along with pitching the right amount of healthy yeast, cooling wort to a defined temperature, and adding some form of zinc — is one of the critical steps to get right before fermentation.
I’ve used the terms aeration and oxygenation intentionally. While often used interchangeably, I use aeration when air is the oxygen source and oxygenation when pure oxygen is used. The two differ because oxygen solubility depends on gas composition, temperature, pressure, and the presence of solutes in the liquid. These variables are reflected in Henry’s constants for different gases and solutions. In short, oxygen solubility from air is about five times lower than oxygen solubility from pure oxygen because air is only 21% oxygen. Most traditional beer styles do just fine when air is the oxygen source. Pure oxygen is a great tool for brewing bigger beers where high wort gravity reduces oxygen solubility. These beers also tend to benefit from additional oxygen because greater yeast growth supports complete fermentation.
