I used to aerate with oxygen bottle stainless wand and diffuser but couldn't notice any difference in final product so don't bother anymore also I stopped using liquid yeast, definitely made my brewing sessions easier.
An aquarium pump with a sanitary filter and diffuser is cheaper in the long run.
IIRC, the maximum DO saturation one can achieve using air, is 8 ppm. It depends on the temperature too, cooler worts holding onto a higher DO than warmer ones.It is. But OTOH, you can't get as much O2 dissolved into the wort by pumping air into it as you can with pure O2. With air, you hit a limit where you're losing O2 as fast as you are gaining it.
For 5G batch, I run O2 through a 5micron stone for 3:30 @ 0.25L/min.
Yes, 0.5 micron. Oxywand from Morebeer.0.5 micron perhaps? Or are you really using a 5 micron stone (which sounds really big to me for oxygenation)?
Yes, I guess I'm a nerd. To prove it, I also use a stir plate for my yeast. Honestly, if it didn't really make a big difference, I wouldn't do it.You guys realize this is just nerding out to the next level and not necessary. But there was I time I would have been all over it lol.
You guys realize this is just nerding out to the next level and not necessary.
OK, well brewers BEWARE!I just read an article...over 20 ppm is toxic to the yeast and results in attenuation of the development of cell walls and this directly impacts cellular respiration and over all viability. Darker colors are a sign of oxidation.
How many do not aerate? No artificially induced O2?
We are in that camp. Never have, never will.
I started using medical oxygen shortly after getting into brewing. Buttoday, after 5 years I read an article that there is a possibility of over oxygenation.....who knew?
BeerSmith podcast #269 may offer some ideas.Maybe someone can confirm that over doing it with oxygen will do this to your beer.
You using dry or liquid yeast? Oxygen isn't really needed with dry yeast and a moderate starting gravity.I tried it out with a couple tanks a while back around the time Yeast came out and we all decided it was really important. I don't dispute the science but I never felt like it improved my beers over my usually sloshy racking process on brew days. After the two tanks ran out I never bought more. I would return to that process if I brewed higher OG beers or larger batches. I don't seem to have a problem with my typical 1-3 gallon 4-6% ABV batches.
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