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Wort Cooling
Aeration of Chilled Wort
Aeration of the chilled wort is needed in order to provide the yeast with sufficient oxygen for growth during fermentation. The amount of oxygen required depends on yeast strain, wort temperature, wort gravity, amount of trub in the wort, and a number of other factors. For example, worts at high temperatures and high specific gravities have greater oxygen requirements than worts at lower temperatures and specific gravities. Worts low in trub generally have high oxygen requirements, while worts with high trub levels have lower oxygen requirements.
The oxygen requirements for individual brewing strains can range from 3 to 30 mg O2/l but usually it is in the range of 7 to 18 mg O2/l. Yeast strains with low oxygen requirements can be aerated using sterile air since it contains approximately 8 mg O2/l, while strains with high oxygen requirements must be aerated with pure gaseous oxygen.
Click on the following topics for more information on wort cooling.