Aerating is a simple task, but an essential one. It allows
oxygen to be absorbed by the brew which is required for yeast growth. To do this simply place the brew above another
fermenting bucket, open the tap and allow the brew to fall to the collecting bucket. Make sure that it splashes well;
do not let the brew run down the side of the collecting bucket as it may not absorb enough oxygen.
The above photo shows aeration in progress, I also give the brew
a good stir with the paddle at the same time.
The above photo shows the yeast being added from the starter which
was activated the previous night; I usually add this when about half the brew has been transferred. I then continue
to stir the brew with the paddle while the remainder of the brew is transferring; this ensures that the yeast is given
a thorough mixing into the brew.
After all the brew has been transferred, I then loosely fit the
lid and slip a digital thermometer over the handles. The brew is now ready to start fermenting.
Please go to the next page, fermenting.
