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Home Brew Forums > Home Brewing Beer > General Techniques > Oxygen Wand
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Old 08-09-2012, 04:58 PM   #21
scone
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Originally Posted by ArcLight View Post
This is interesting, thank you for the link.
I think the author said that air stones at high pressure are wasteful.
But what about low pressure, for a longer period of time?
I am not sure how much O2 I am adding, as I do it based by sound (I hear gurgling), and let it run for a minute.
Because I first shake the bucket for a minute, there is a foam on top, even if I spray it down. Maybe I should spray a "hole" in the foam so I can see if there are any ripples.
Maybe I should use low pressure for a longer time, say 90 seconds?
No prob! I do think a lot of people do low pressure O2 for ~2ish minutes with good results. There's also this thread which I found quite interested (the time lapse video shows fermentation activity in terms of co2 production vs. different aeration techniques) http://www.homebrewtalk.com/f13/defi...eriment-20832/.
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Old 08-10-2012, 01:55 AM   #22
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From my experience, "low pressure" is typically under 2LpM. I normally use 1-2LpM (most often 1.5LpM) for O2 flow when oxygenating the wort. This gives a more gentle infusion, without a lot of surface agitation of the wort. Once you see the surface reaction at those levels, it's easier to do it with the cheap small bottle regulator. Although, it can still be a PITA to try and get that rate from it.

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Old 08-14-2012, 01:19 AM   #23
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I do 30-40 seconds (Williams recommends 50 seconds) and I have the flow so I can see a fine trail of bubbles from the stone when you hold against the side of the glass and the bubbles are reaching the top. I also pitch before aeration so it is well mixed afterwards. I don't care about foam on top, it drops quickly and then picks up when fermentation starts.

I use it with this regulator from HF that I got on sale for $25: http://www.harborfreight.com/oxygen-...tor-94846.html. Matheson Tri-Gas kindly swapped me a small CO2 bottle that I had extra for a small O2 tank. HF also has small O2 bottles that you can pickup cheap. They offer 50% off one item fairly often.

Using O2 has made a huge difference for me. The main thing I notice is no blowoff tube required. The fermentations start quicker, are more vigorous but have less gooey krausen.

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Old 08-14-2012, 01:42 AM   #24
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Only issue with that regulator is it's still PSI. You really need LpM in order to get the PPM level in the wort. As others have pointed out (in other threads) there's no conversion from PSI to LpM.

Considering you can get LpM regulators, to go onto standard O2 (welding) tanks for ~$30-$40 ($29, $36, $39.45) I don't see the point in going with a PSI regulator.

BTW, that HF regulator is off sale now, and is going for $35. So the cost difference is minimal (if anything).

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Old 08-14-2012, 01:35 PM   #25
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I did some data collection for O2 in wort. The procedure was using a .5 micron stone on a wand at the bottom of a glass carboy with ~5.5 gallons of wort. I don't measure the O2 on my batches anymore since the meter started flaking out (previous generation of this meter). I added a cell on my brewing spreadsheet that roughly calculates a recommended dosing time depending on gravity, wort temp and flow rate. I started out using 3 Lpm because Wyeast did some experiments at 3.5 Lpm because that's approximately what the Bernzomatic set-ups flow (based on a visual bubbling comparison to a real regulator) and 3 Lpm is the closest setting my regulator has.

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Old 08-14-2012, 07:44 PM   #26
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Quote:
Originally Posted by scone View Post
I link this blog every once in a while but it doesn't seem to "catch" on this forum... I'm not sure why. It's not my work... the guy who made it last posted on this forum like in 2008 as far as I can tell, and I don't think he's updated his blog since 2010. Nevertheless, he *did* measure dissolved O2 in the wort after various methods of wort aeration, and found that O2 stones are very wasteful compared to hitting the headspace of your fermenter with pure O2, and stirring with a paint stirrer (or wine degassing stirrer) for a while. Agitation is what dissolves O2.

http://blog.flaminio.net/blogs/index.php/beer/oxygen/
This would be my belief as well, just from caring for fish. Agitation should also allow Co2 to escape from the wart. If that makes any difference.

If I had more a vigorous fermentation than the one I just had I think I would lose 1/2 my beer though. (Just shook the carboy up a ton.)
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