JLP

Recipes 

Did I under oxygenate my wort? I am always Mr. Over Prepared, as I buy two of everything that could potentially run out of or break when I do something. I bought a new O2 tank from Ace before I brewed a Java Stout yesterday just to be on the safe side. When I went to oxygenate the wort my existing tank only put out about 30 seconds of a medium amount of oxygen before it went caput. I put the new tank on, and it was completely dead! Not even a trickle of air! I am using a 6.5 gallon carboy, so in my tired state I just swirled it as much as possible. In highsite I should have just not pitched my yeast starter, but I was exhausted so I said screw it it willl be fine. I woke up to it bubbling away 10 hours later at a bubble about every 10 seconds into the blow off bucket. Should I just let it go, or get the tank replaced and oxygenate it again. I am used to a vigorous airation of 90 to 120 seconds. I had an OG of 1.056 and used a decanted 1200 ml Wyeast Thames Valley #1275 starter.

cluckk

Recipes 

Many people never use bottled O2 and simply swirl their wort or use other physical methods. I did the "carboy dance" for years and recently switched to an aquarium pump and stone to use atmospheric air. Your beer should be fine. Watch it and see if the fermentation gets stuck or stops sooner than it should. Unless it does one of these, I would leave it be.

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"Cast your bread upon the waters for after many days you will find it again. Give portions to seven, yes to eight, for you do not know what disaster may come upon the land." Ecclesiastes 11:1f

Who knew there was an ancient recipe for beer in the Bible?

My paraphrase: "Since you don't know what disasters might befall you , when you make beer share it with friends. Someday you might need them to share with you."

WoodlandBrew

Recipes 

You are absolutely fine. The rule of thumb I have heard is 1ppm per degree Plato. That would be 14ppm. Shaking alone will get you about 8ppm. Maybe it would have done a little better with more oxygen, but I think getting it started was the better choice.

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Woodland Brewing Company Brewing science for those of us without a Ph.D
BLOG: Brewing Boiled Down and learn more on The WBC You Tube Channel Ready to drink: Champagne Cider, 50c 28c and 19c Ale, Adventinus clone. Up next: Douppleweizenbock, Eisbock, Saision Terri, Raspberry Cream Ale

JLP

Recipes 

Thanks for the reassurance guys!!!

sloose

Recipes 

I don't even go that fancy- I use a sanitized wine degasser attached to my dewalt. Two minutes in a vicious whirlpool in the carboy and I know I have plenty of o2 in there.

__________________
Bottled&Drinking: Newburgh Brewery Cream Ale clone, Lagunitas Lil Sumpin Sumpin Clone, "Apple Juice + US04", "I got tipsy while brewing a Centennial Blonde and put too much grain in Mystery Blonde"
Conditioning: Chocolate Milk Stout, Centennial Blonde
Primary: Calypso American Wheat
Secondary: Blizzard Imperial IPA
On Deck: Tits Up IIPA, VandalEyesPA

osagedr

Recipes 

Yeah you should be fine.

Too bad about the empty tank. If you can, always open a new box and take a few you KNOW will have gas in them. I think there are d-bags out there who buy oxygen canisters, use them, then return them.

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2012 Canadian Brewer of the Year

@evilgoatbrewing

osagedr

Recipes 

How many PPM is "plenty?"

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2012 Canadian Brewer of the Year

@evilgoatbrewing

sloose

Recipes 

Enough that I have 4+ " of foam at the top? The carboy rockers hope for an inch of foam to tell when they've properly rocked it. I can't tell for sure how many ppm, but my fermentation a never lag.

I'm also whirlpooling in my blichmann while chilling with the IC and filtering out hop and cold break in a strainer + paint strainer in my funnel to my carboy. The wort gets plenty of o2.

__________________
Bottled&Drinking: Newburgh Brewery Cream Ale clone, Lagunitas Lil Sumpin Sumpin Clone, "Apple Juice + US04", "I got tipsy while brewing a Centennial Blonde and put too much grain in Mystery Blonde"
Conditioning: Chocolate Milk Stout, Centennial Blonde
Primary: Calypso American Wheat
Secondary: Blizzard Imperial IPA
On Deck: Tits Up IIPA, VandalEyesPA

osagedr

Recipes 

I'm sure you are doing the best you can and that you believe your wort is getting "plenty" of oxygen.

Point of View A: I do __________ and my beer turns out great! So this is evidence my brewing process is working. Besides, there is no "right" way, it all comes down to personal preference. My friends never complain about the free beer I give them.

Point of View B: What do professional breweries do? What do guys like Zainasheff and Strong suggest? What does fermentation science indicate is the best practise? I guess I should do that if I want my beer to be the best it can be.

__________________
2012 Canadian Brewer of the Year

@evilgoatbrewing

sloose

Recipes 

With aerating just plain ambient air you can get ~8ppm with a stirring device or just plain rocking. Professional breweries don't have the option of using a power drill. They *have* to oxygenate. They shoot for 8-10ppm.

We can hijack this guys thread all we want. The reality is his beer will be fine. An oxygen system works best, in the absence of said system, rocking or stirring will do just fine.

http://blog.flaminio.net/blogs/index.php/beer/oxygen/081408-wort-aeration

__________________
Bottled&Drinking: Newburgh Brewery Cream Ale clone, Lagunitas Lil Sumpin Sumpin Clone, "Apple Juice + US04", "I got tipsy while brewing a Centennial Blonde and put too much grain in Mystery Blonde"
Conditioning: Chocolate Milk Stout, Centennial Blonde
Primary: Calypso American Wheat
Secondary: Blizzard Imperial IPA
On Deck: Tits Up IIPA, VandalEyesPA