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Old 01-16-2014, 08:43 PM   #51
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Originally Posted by progmac View Post
if you're underpitching and keeping it cool, make sure to aerate/oxygenate well!

I use the wine degasser attached to a drill. I go through about 5 separate 5 second vortexes. Other than pure oxygen and a half micron aeration diffuser i don't know what to do. I bailed on buying that stuff cause i didnt think it was worth it. I got the cash but I wanted to keep my cleaning down.

Any thoughts?
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Old 01-16-2014, 10:23 PM   #52
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The wine degasser will probably do the job.

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Old 01-17-2014, 04:38 AM   #53
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I am a big fan of O2 injection. For $50, after temp. control and a good pitch, it's the best predictor of good fermentations, IMO.

I use the beersmith yeast calculator, has worked well for me.

I like to do big beers, dubbels, quads, doppelbocks, imperials, so maybe those are more affected by O2.

I can say with O2 injection, I've not had any bad fermentations.


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Old 01-17-2014, 12:56 PM   #54
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Originally Posted by TimelessCynic View Post
So what would happen if i fermented at less than recommended fermentation temperatures and i under pitched?
You can expect:

Excess levels of diacetyl
Increase in higher/fusel alcohol formation
Excessive ester formation
Increase in volatile sulfur compounds
High terminal gravities
Stuck fermentations
Increased risk of infection

Would the two assumptions cancel each other out and produce a more better beer? The two assumptions being that lower temperatures lead to less esters and lower pitching rates lead to more esters.
No. Pitch rates, O2 levels, and fermentation temperature/kinetics have been studied and peer reviewed at a high scientific level for at least 100 years. The optimal parameters for each of these variables has been well established through rigorous study. Go outside more than one of these ranges, and you risk one or all of the negative outcomes listed above.
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