Oxygenation

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Oxygenation

Postby redtail28 » Wed Jul 08, 2009 7:31 am

How are you guys Oxygenning your wort? Pure O2,aquarium pump, shaking. I use pure O2 for about 15 to 30 seconds.
Last edited by redtail28 on Wed Jul 08, 2009 10:11 am, edited 1 time in total.
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Postby aleguy » Wed Jul 08, 2009 8:51 am

I oxygenate my wort by running it through a kitchen strainer as I'm pouring it into my fermenters. It works on the same principle as the little screen in a sink faucet. It also catches a lot of cold break and hops.
One of those wine degassers works well in a carboy as well. Honestly though, healthy yeast should be fine under-oxygenated unless you plan on re-pitching.
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Postby Mob_Barley » Wed Jul 08, 2009 9:17 am

I use pure O2 but run it for 60-90 seconds. When I make starters, I only run it for about 10 seconds in the starter.
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Postby Imakewort » Wed Jul 08, 2009 12:47 pm

I use a modified wine degasser, hooked to a aquarium pump run thru a filter, works great never over or under oxygenates the wort. no more oxygen bottles to buy. Make sure wort is at pitching temp. add yeast hook up and run for 1 or 2 minutes. The aquarium pump makes sure carboy is at a positive pressure so no bacteria or wild yeast can contaminate wort.

set up minus drill
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ready to oxygenate
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fully oxygenated wort
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Postby Imakewort » Wed Jul 08, 2009 1:43 pm

A lot of breweries are or have switched over to using compressed air (including New Belgian) because of the problems with O2, to do it properly you need a way to measure the level of O2 because it varies with the OG and temp of the wort.
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