Aerating a high gravity beer

[Les Gueux]

I've read in a few places that it was preferable to aerate a high gravity beer some time after pitching the yeast. In order for fermentation to be a bit more vigorous and help the yeast work through all that sugar.

Do you do it? If so, how & when? What constitutes 'high gravity' enough to warrant it?

 

[Nosybear]

Aerate a second time 12-18 hours after pitching. The yeast should still be in lag when you do so - they'll take up the additional oxygen before fermentation starts.

 

[Les Gueux]

I'm already 24 hrs post-pitching and the yeast has started doing its job. I do aerate like crazy before entering the carboy though.

Until when can I aerate without risking oxydizing the beer?

 

[The Brew Mentor]

I'd hold off now

 

[Les Gueux]

Well I did aerate at approximately 24 hrs in for like 5 minutes, it really has pushed the fermentation into high gear! I'm not too worried about oxydation at this point. We will know later, much much later.