Aeration

aeration. (eiy-[e]-rei'shen)

    1. The action of impregnating with or exposing to air at various stages of the brewing process. Aerating the cooled wort, for example, favors the growth and multiplication of yeast cells before fermentation begins. 2. An operation introducing air into a mass of barley grains at a rate of flow adequate to achieve and maintain levels of temperature and humidity required for satisfactory storage.