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Old 04-04-2012, 12:05 PM   #21
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Originally Posted by Veedo View Post
Think you could post up a video next time you aerate some wort? I have an 02 setup, but often wondered how much to goose it. The last couple batches I've done i just set it at a mediumish rate and swirl the wand like you, for about a minute. Sounds like I'm close.
I'll keep the video in mind for next time.
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Old 04-04-2012, 12:20 PM   #22
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Another test that you might consider would be to skip using the wand and instead flood the head space of the fermentor with O2 for a few seconds then shake the fermentor for 30-seconds. Do this flood and shake process a total of two times then measure the results. I read elsewhere recently that this is another good way to oxygenate wort with pure O2 without the wand. I'm curious what level of dissolved O2 this method would achieve.

Thanks for posting your results!

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Old 04-04-2012, 07:36 PM   #23
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Will this fit on one of those red cylinders typically found at home depot or lowes?
I don't think so, but someone else might be able to confirm. It fits a standard welding type O2 tank like this:

http://www.ebay.com/itm/20-Cu-Ft-Oxy...#ht_4071wt_907
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Old 04-04-2012, 08:32 PM   #24
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Interesting. I'd love to see more data. I have an irrational (rational?) fear of small sample sizes.

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Old 01-22-2013, 02:30 AM   #25
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awesome real-world data collection Wottaguy, many thanks! i have one question tho: could you please tell us what size/micron rating your airstone is, maybe even post a link to a pic of the model you use. if i were to duplicate your methods and aerate for the exact same time interval, but with a different airstone, i might get different ppm's of DO and not know it. thanks man!

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Old 01-22-2013, 02:50 AM   #26
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Great thread. Your numbers seem to be in agreement with the info in "Yeast", the book by Chris White. I struggled for years with consistency and tried many "fixes" before hanging up the kettle out of frustration. Since returning to brewing and purchasing a simple O2 injection system for $60 at my LHBSS, I've had excellent results and now brew with confidence. Soooooo many posts on here related to slow, stuck, problem fermentations are written by posters who "shake and swirl". If only they'd accept the fact that O2 is hugely important for the yeast and shaking and splashing just can't achieve optimal levels in a reasonable amount of time. I recently spoke to a brewmaster at a brewpub who also agreed that O2 content in wort was his primary concern prior to pitching. I'm not sure why so many resist, but resistance is futile!!!

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Old 01-22-2013, 03:16 AM   #27
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Quote:
Originally Posted by zymurgistic View Post
awesome real-world data collection Wottaguy, many thanks! i have one question tho: could you please tell us what size/micron rating your airstone is, maybe even post a link to a pic of the model you use. if i were to duplicate your methods and aerate for the exact same time interval, but with a different airstone, i might get different ppm's of DO and not know it. thanks man!
Yes...I use a 2 micron stone that can be had here>

http://www.northernbrewer.com/shop/c...-2-micron.html
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Old 01-22-2013, 03:30 AM   #28
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Very good info!
What size batch?
How vigorous was the bubbling? SS air stone I assume?
Did you get a pressure or flow reading while oxygenating?

Oops, I see you already answered about the stone size.

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Old 01-22-2013, 03:49 AM   #29
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Quote:
Originally Posted by acidrain View Post
Very good info!
What size batch?
How vigorous was the bubbling? SS air stone I assume?
Did you get a pressure or flow reading while oxygenating?

Oops, I see you already answered about the stone size.
5.2G wort in a 6G Better Bottle
I have no way to check pressure but the bubbling was at a medium rate to not let the surface "churn".
Thanks!
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Old 01-22-2013, 03:59 AM   #30
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My hero. Science is real. The yeast book has something like 4PPM for shaking too, didn't it?

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