Ken Anderson wrote:
[color=blue]
> I say this because I've given lagers (typical slow starters at 52F) a second
> jolt of O2 18 hours after pitching. Seems I read somewhere that it's an ok
> thing to do.[/color]

Yeah, I've heard that, too, although I've never done it. I think as
long as you're sure fermentation hasn't started, it's OK. Probably even
if there's been a little fermentation, the yeast would consume the O@
and you'd still be OK. I know Dan Schultz does it, and he makes some
fantastic beers.

------------->Denny

--
Life begins at 60 - 1.060, that is.

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