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Old 01-04-2007, 04:11 PM   #11
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I use the dump and splash method to aerate.....

....I also use the same method to clean my a$$ sometimes.

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Old 01-04-2007, 04:51 PM   #12
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Let's hope your beer tastes better than your ass smells!

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Old 01-04-2007, 04:53 PM   #13
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Quote:
Originally Posted by dougjones31
Let's hope your beer tastes better than your ass smells!
.... and you're aware of his ass-scent how, exactly?





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Old 01-04-2007, 04:55 PM   #14
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Good points Doug. Obviously the level of attenuation is a preference thing otherwise yeasts like Windsor wouldn't be sold. We need to clarify for those interested that "IF" you want greater attenuation, oxygenation is probably a good idea. My experiment results should add some validity to that, unless I've been hallucinating during the last few batches.

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Old 01-04-2007, 05:43 PM   #15
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Quote:
Originally Posted by the_bird
.... and you're aware of his ass-scent how, exactly?

With an ass washing technique of "Dump and Spash", I would assume that some funk is left behind. Ass wahing needs "scrubbing" to be effective.

I have no doubt that using pure oxygen to pump up your oxygen content is going to increase attenuation and the speed of fermentation. How much and is it worth the trouble are the questions to answer.
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Old 01-04-2007, 06:07 PM   #16
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Quote:
Originally Posted by the_bird
The O2 tanks are supposed to last like twenty batches, though, which I guess for you would last you a good two or three months....

How long do you use the pump for? Personally, I'd rather be buying tanks once or twice a year and only having to aerate for a couple minutes. I want to get the yeast pitched and the fermenter sealed up ASAP.
I use it for 30-60 minutes, depending on the size of the boil. I actually pitch before aerating, so it can get a head start...and I have a technologically advanced method of protecting from contamination, wherein I use tape to secure the square inline HEPA filter to the top of the carboy so that no falling airborne bacteria find their way into my fermenter.
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Old 01-04-2007, 06:11 PM   #17
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Quote:
Originally Posted by Bobby_M
Good points Doug. Obviously the level of attenuation is a preference thing otherwise yeasts like Windsor wouldn't be sold. We need to clarify for those interested that "IF" you want greater attenuation, oxygenation is probably a good idea. My experiment results should add some validity to that, unless I've been hallucinating during the last few batches.
IMHO, you shouldn't be adjusting the performance of the yeast to determine how sweet/dry your finished beer is. The better way to go about controlling it would be to get your attenuation as high as is reasonably possible, and then control/adjust the fermentable/unfermentable sugars ratio in your wort. This can be done by adjusting your specialty grains, or by adding complex sugars like maltodextrin (my choice for fuller beers) or lactose.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 01-04-2007, 06:12 PM   #18
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Why "better," though?

As an example, I think using pure O2 is "better" than using an aquarium pump, but since you have a system that works for you, that's great, no need for you to change.

If it works for the man...

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Old 01-04-2007, 06:13 PM   #19
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Quote:
Originally Posted by dougjones31
I have no doubt that using pure oxygen to pump up your oxygen content is going to increase attenuation and the speed of fermentation. How much and is it worth the trouble are the questions to answer.
Like I said above, since I started using my aeration kit, my attenuation on average has gone up by about 10%. My beers have gotten better as a direct result---prior to purchasing the kit, I honestly could not get ANY of my brews to ferment below 1.020.

And it's no "trouble" really, just a one-time $32 investment.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 01-04-2007, 06:14 PM   #20
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Quote:
Originally Posted by the_bird
Why "better," though?

As an example, I think using pure O2 is "better" than using an aquarium pump, but since you have a system that works for you, that's great, no need for you to change.

If it works for the man...
If it works. It just seems to me that controlling the yeast performance level is alot harder than controlling your grain bill. But, yeah, if it works...go for it.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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