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Bierview
Advanced Member
Username: Bierview
Post Number: 565
Registered: 03-2003
Posted From: 67.81.178.93
| | Posted on Thursday, February 05, 2009 - 12:47 pm: | 
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If a lager is chugging along evenly at 48 degrees after a few days, is it helpful to shake the carboy and airate or does it not really make a difference? |
The Jolly Brewer
Senior Member
Username: Matfink
Post Number: 2125
Registered: 03-2003
Posted From: 92.233.31.3
| | Posted on Thursday, February 05, 2009 - 02:15 pm: |
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Why would you want to aerate it at this point? |
PaulK
Advanced Member
Username: Paulk
Post Number: 762
Registered: 02-2003
Posted From: 68.63.203.31
| | Posted on Thursday, February 05, 2009 - 02:37 pm: |
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Before fermentation or maybe as late as 12 hours into brewing aerating would be OK, but definitely not now. You'll see nothing but negative results like oxidation if you go down that path. |
Paul Edwards
Senior Member
Username: Pedwards
Post Number: 1701
Registered: 03-2003
Posted From: 76.252.39.91
| | Posted on Thursday, February 05, 2009 - 03:05 pm: |
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By now, there's really no oxygen left in the carboy. It's either already been assimilated by the yeast or pushed out by the pressure from the CO2 that's been generated. Shaking won't cause oxidation at this point like adding oxygen from an outside source would, but it'll put yeast back into suspension. I don't think it's necessary for a lager like it might be for a highly flocculant ale yeast like Wyeast 1968. |
Chumley
Senior Member
Username: Chumley
Post Number: 5757
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Thursday, February 05, 2009 - 04:27 pm: |
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I do swirl a carboy with a lager in it every couple of days to get some of the CO2 out of the beer and to get more yeast back into the beer, in hopes of drier finishes/better attenuation. Probably not necssary except for big beers, but I can't see that it hurts.
I agree with everyone else, don't aerate. |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 2428
Registered: 11-2004
Posted From: 24.248.74.254
| | Posted on Thursday, February 05, 2009 - 05:19 pm: |
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This topic is begging for someone to put a giant stir-bar in their carboy... |
Paul Edwards
Senior Member
Username: Pedwards
Post Number: 1702
Registered: 03-2003
Posted From: 76.252.39.91
| | Posted on Thursday, February 05, 2009 - 05:23 pm: |
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What, Bob? Doesn't everybody already do that ???  |
PaulK
Advanced Member
Username: Paulk
Post Number: 763
Registered: 02-2003
Posted From: 68.63.203.31
| | Posted on Thursday, February 05, 2009 - 07:11 pm: |
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Swirling is one thing. He's talking shaking and aerating. If he's shaking the carboy, he'll be drawing air through the air lock. |
Paul Edwards
Senior Member
Username: Pedwards
Post Number: 1703
Registered: 03-2003
Posted From: 76.252.39.91
| | Posted on Thursday, February 05, 2009 - 08:22 pm: |
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Not necessarily. I've found that by a vigorous rocking, you release a lot of CO2 that's in solution, and create a positive pressure inside the carboy.
I don't pick the carboy up when I do it, tho. A full carboy weighs over 40 lbs, and that's not something I want to pick up and shake. |
dhacker
Senior Member
Username: Dhacker
Post Number: 1616
Registered: 11-2002
Posted From: 74.177.61.140
| | Posted on Friday, February 06, 2009 - 12:55 am: |
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Picking up and swirling a carboy in a milk crate (whether lager or ale) is about the only meaningful exercise I get anymore.
I recommend it as a great cardiovascular workout!
In fact, I've "attempted" the same feat with 11 gallons in a keg! 
Oh . . but definitely no 02 at this point. |
Bierview
Advanced Member
Username: Bierview
Post Number: 566
Registered: 03-2003
Posted From: 67.81.178.93
| | Posted on Friday, February 06, 2009 - 02:19 am: |
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My carboy's are in wooden crates that I built around them. I tip the crate and swirl the contents mainly to get the yeast back up into the beer. Perhaps airate was the wrong choice of words. |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 2429
Registered: 11-2004
Posted From: 67.191.162.214
| | Posted on Friday, February 06, 2009 - 03:32 am: |
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Sometimes when I dry-hop, I grab the carboy by the neck, tilt it, and gently get the beer swirling to make sure the hop flavors and aromas get mixed in well. Did it tonight. Even though there is only CO2 in it, I still try and be careful of not aerating it. |
Dave Witt
Senior Member
Username: Davew
Post Number: 1246
Registered: 03-2003
Posted From: 12.2.161.11
| | Posted on Friday, February 06, 2009 - 02:40 pm: |
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I do what Bob does to beers that use flocculant yeast, like the BW I brewed a couple weeks ago with 1469. It also helps to get rid of excess CO2 so the yeast have an easier time fermenting. |
michael atkins
Advanced Member
Username: Mga
Post Number: 700
Registered: 11-2003
Posted From: 71.38.71.65
| | Posted on Friday, February 06, 2009 - 02:53 pm: |
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Nowadays, after the yeast is pitched it's left alone until it's done.
Also to me - Lifting full carboys is a no-no.
I believe in the old saying that "you should never lift anything heavier than a womans skirt"! |
Kevin Kowalczyk
Intermediate Member
Username: Itsfunbrewingbeer
Post Number: 443
Registered: 10-2007
Posted From: 12.165.82.136
| | Posted on Friday, February 06, 2009 - 04:17 pm: |
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A pint of beer weighs more than a womans skirt. |
Brews and Views Archive 2009 
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