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Posted 34 days ago.
If im pitching healthy pitch rates (or even close to them with yeast thats ready to go) it doesnt seem to mater much. It just doesnt seem to need much to take off like its on roids.
Does anyone oxygenate their wort really slowly so that tiny O2 bubbles are formed, but don't make it to the surface?I had the impression most people just blasted O2 with the regulator wide open for 60 seconds or so.
Posted 34 days ago.
I borkded it, Olan. Aaaaaaah.
Posted 34 days ago.
When I used pure o2 I ran it barely fast enough for bubbles to reach the surface.
I figured the harder I ran it the bigger the bubbles were and the less surface area and therefore the less dissolution.
This is a huge variable and one of the reasons I'm still not a huge believer in o2 for homebrewers. If you aren't using a regulator with L/min the actual amount of dissolved o2 is a complete mystery.
What does Lewis say?
Posted 34 days ago.
I just make sure I get one huge bubble and call it good.
Posted 34 days ago.
Edited 34 days ago by CentralCalBrewer
That's full circle, Holmes.
Posted 34 days ago.
Posted 34 days ago.
7 minutes? Holy heck. I was doing 60-90 seconds like that.
If you void the headspace, just remember that as o2 dissolves, gas must be pulled in otherwise you are working with a slight vaccuum and getting less dissolution. Some folks don't think about this when shaking with air and an airlock on.
Posted 34 days ago.
Posted 34 days ago.
I actually just strain my wort into my bottling bucket cool it and allow it to drain the spigot into my primary. It seems to work really well in adding O2 to the wort.
Posted 34 days ago.
The BYO article gave me an idea that I didn't have time to follow up on, but maybe one of you would want to have a go.
Posted 34 days ago.
Edited 34 days ago by uberg33k
www.meheen.com/wp-content/uploads/201...
www.youtube.com/watch?v=DRXwLchVFG4
discussions.probrewer.com/showthread....
These are about carbonation and I see no reason not to apply it similar to oxigenation.
Also, when working with a bioreactor there is generally relative little control over the amount of O2 added. The trick is to control the amount of dissolved oxigen by the stirrer speed, it makes the contact time between the O2 and the medium longer or shorter. (Also the reason why we stir and add air to a starter) Every bubble that reaches the surface is lost.
Posted 34 days ago.
Edited 34 days ago by ingoogni
I'm not really sure I catch your point. What I'm taking from it is low and slow is better because it allows time for the gas to go in solution, which I agree with. Was there something else? I'm sure all the proponents of quick carbing don't really like those links.
Posted 34 days ago.
> JIT ... That's why you do step additions when doing a
large beer. So why not do the same with
O2?
I'm not sure it makes a difference. Yeast will scavenge astonishing amounts of O2 within 30 minutes. A second shot a 12-18 hours is all you need for a really big beer.
Anything more seems to complicate the brewing/fermenting process.
Posted 34 days ago.
I am intrigued by the Oxygen discussion as I have been mostly a carboy shaker from the start. I'm a little embarassed to admit it here, but I guess a little confession is good or the soul (and perhaps the beer).
Posted 34 days ago.