Russian Imperial Stout (VIII: Fermentation: Aeration, Nutrients, and Temperature)


This is the eighth article in my series on Russian imperial stouts

If your wort has been chilled, and your yeast starter is ready, it’s time to get the fermentation started. The first thing you need to do is aerate the wort. Aeration helps build stronger yeast cell walls and allows the yeast to multiply faster. As with any big beer, the yeast have a tough job ahead of them. Be sure to give them all the help they need with regards to aeration. (See also my article, “Aeration Tips.”) 

Most of the time, you will want to give the wort one shot of oxygen prior to pitching, as with most beers. For the biggest examples of this style (in the 11–12% ABV range), however, you may want to give the wort a second shot of oxygen just prior to high kräusen.

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