There have been a couple of threads recently about getting oxygen into
your wort by stirring, shaking, or using a bubbler rig from an aquarium
pump. The purpose for getting air into your wort is to provide the few
lonely yeast cells that you've suddenly plunged into all that food with
the means (aerobic respiration) to do lots of reproducing really fast.
They do this respiring the same way you and I do, to whit:
C6H12O6 + 6 O2 ------> 6 CO2 + 6 H2O
The products, in this case, do not include ***, CH3CH2OH.
It's only under anaerobic conditions that you produce ***:
C6H12O6 ------> 2 CH3CH2OH + 2 CO2
So, my question is this: If you are priming your wort with a big slurry
of actively reproducing yeast, for example using a one or two quart
yeast starter in a 5 gallon batch, do you really need to get a lot of
air into your wort? In fact, if you use a big starter, are you actually
wasting your wort in making more yeast *fast* instead of making ***?
What would be the break even point in this regard -- a quart, 2 quarts,
a gallon of starter? Or is the amount of oxygen you get into the wort
insignificant in terms of *** production?
Comments? Answers? Inquiring minds want to know!