Oxygenation when doing "no chill"

[oracleoftruth]

Hi all,

Due to needing to wait an extra day to let the starter build the yeast enough to make a high OG imperial stout, I decided to not run the wort through the grainfather counterflow but just pour it into the FV hot and pitch the next day.
I still slowly trickled the wort in from a height to maximise O2 in the wort.

I was wondering if this was a waste of time?

Does O2 dissipate from the wort over time to enough of an extent that there was no point aerating it the day before?

 

[aamcle]

Oxigenate again before you pitch your yeast.

Alan

 

[GerritT]

Electrical mixer if you feel the need. Not aerating slows the proces a bit down. Meh, it's a waiting game as it is so...

 

[BeerCat]

It would not matter with a low ABV but a RIS needs lots of oxygen. If you are going to do it again get a no chill cube and pour that into the FV.

 

[oracleoftruth]

Great; thanks all!

 

[Cwrw666]

I do no chill and do the cooling bit actually in the FV. When it reaches pitching temperature (late evening) I sprinkle on the dried yeast. By next morning there's always a decent krausen.
Think about it - the surface of the wort will have been in direct contact with air for at least 8 hours so will be well oxygenated. And that's why you don't mix the dried yeast in, just let it float.

Not so good for liquid yeasts though.