Yeast and O2

[Westco]

So I don't have a a O2 setup just yet, its been on backorder for 2 months now. A home brewer that I know (he has so many medals its fucking nuts) said that beings I use a stir plate that adding more O2 isn't all that necessary. It could help but he said that having a stir plate gives the yeast enough O2 to build healthy yeast. What do you guys think?

I usually leave the yeast on the stir plate for 12-20 hours. If this is the case and I really don't need to O2 then I have a questions about the stir plate. Some people mention that all you need to do is keep the yeast in suspension and you don't really need to get a wicked vortex going. IF I was using the stir plate and my O2 then I would think that the better the vortex the more O2 it would pull down into the yeast. Any thoughts? Could I over do the O2 buy creating a massive vortex?

Westco

[Sent From My iPhone]

[Westco]

I haven't noticed any fermentation flaws with my beer, but on the other hand I have never added O2 to my beer so maybe I don't notice the difference cause I have never tried it.

[Westco]

I just updated my podcasts on itunes and there was a show on aeration. Palmer did mention that if you put yeast on a stir plate for 4 hours it will build up enough sterols that they need for fermentation.

[Thirsty Boy]

how much trouble is it to give your fermenter a bit of a shake for a minute or two - and completely remove the issue of whether the yeast needs aeration or not... by doing it?

If you "had" to have a pure O2 set-up, I could understand people trying to avoid it - but you don't. Splashing a little does the job. Yeast like oxygen... give em some before you pitch, even if there is a possibility they don't "need" it.