![]() ![]() I believe stirring may remove some of that dissolved O2 out of solution, so all that hard work goes partially out the top. Seeing rippling and bubbles doesn't excite me, instead it makes me wonder how much O2 didn't make it into the wort.īTW, I oxygenate for 1 minute, then pitch the yeast, stir and continue oxygenation for 4-8 minutes ay 1/4 l/m. I see the stone foaming when I pull it up, that's enough feedback for me. I don't need visualization at the top of the wort/beer. I have the feeling only 1/4 of that gets dissolved, if that, which means one would need to apply for a longer time, wasting even more gas at that rate. Obviously oxygenation efficiency at that pace is far from ideal with small 5-10 gallon batches in small, relatively shallow fermentors. It makes me wonder where the rule to oxygenate for 1 minute at 1 l/m came from. I have heard everything from half to 10 minutes but the problem is that without a meter is difficult to know if you under or over aerating.Įven at 1/4 l/m I see some rippling (and foam). Oxygen cant escape easily and flow rate of oxygen needs to respect the flow rate of the wort. I am guessing a 70% because seeing bubbles its cool and provides a good visualization (aah and there nothing better i can do with my gear ) but a 50% wouldn't be too small either. In fact BYO says that an 100% solubility isnt a bad assumption but i don't believe that's the case. This is what i try to cover by a solubility percentage. Actually with more time you are compensating the loss on the surface. Flow rate on the other hand only concerns the application time. Otherwise its a guess how much oxygen is dissolved or a trial and error if you have a DO meter.įine stones and narrow vessels are actually make the bubble easier to dissolve by making it smaller and keeping it in more time in wort. Regarding the geometry, yes, i do believe it plays its role as well as the diffuser size.īut as long as you dont see bubbles coming out of your beer you can assume 100% solubility despite vessel geometry etc. My flow meter goes down to 1/32 l/m, but it would take an extraordinary long time to get to 10 ppm O2 that way. I've gone to using lower flow rates trying to get more O2 into the wort, while there's less escaping from the surface (rippling). * I previously mentioned running O2 at 1/2 l/m for 2 minutes. Without Google translate it's all Greek to me. Or even better yet, inject into the wort stream on her way to the fermentor. At the 1/4 liter rate I get some rippling but also a lot of foaming, which I guess is good.Ī tall narrow vessel would give higher efficiency. * Any higher flow rate and I see lots of surface rippling, which is O2 escaping that didn't get dissolved. I run O2 through a 0.5 micron stone on a wand at the bottom at a rate of 1/4 liter per minute for 4-8 minutes. I use 6.5 gallon (25 l) fermentation buckets with 5.5 (21 l) gallons of wort. Vessel geometry and height play a role as well, don't you think? If the formulas are correct it can help calculate dissolved O2 in a wort with a certain SG. ![]()
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