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Old 06-20-2013, 01:58 PM   #1
TrippinTimmons
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Default Oxygenating wort

We oxygenated our wort for our first time. We did it at approximately 75 degrees. It was fermenting at a very high rate for 3 days and then stopped. Is this common? Brew is an IPA with OG of 91.

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Old 06-20-2013, 02:14 PM   #2
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How did you oxygenate, shaking to carboy or pure o2 through a stone? If the OG was 1.091 I am sure it is still fermenting after 3 days, the yeast has probably plowed through most of your sugars but has some work to do. Dont judge fermentation by how active your airlock is, judge it by taking a gravity reading and see how far the beer has attenuated.

Leave it be and take a gravity reading at ~10 days, its a pretty big beer so it will take some time to attenuate and then for the years to clean up any by products of fermentation.

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Old 06-20-2013, 02:36 PM   #3
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In all of my brews the vigorous fermenting dies out around 3 days. But the yeasts are still working, like Coff stated take a gravity reading at 10 days and see where your at.

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Old 06-20-2013, 03:13 PM   #4
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We oxygenated with CO2 through a stone. This was our first time using the CO2. Thanks for the feedback . We will wait it out and see how it goes. Maybe the CO2 made the yeast much more active upfront.

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Old 06-20-2013, 03:22 PM   #5
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C02=carbon dioxide. Need 02. Like the Red Benzomatic tanks you get from Lowes HomeDepot. How long did you run the O2?

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Old 06-20-2013, 05:44 PM   #6
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I am assuming you meant o2 and not Co2, and yes by adding enough o2 your yeast have a more enjoyable environment for fermentation. Resulting in shorter lag times and cleaner beer.

Did you make a starter as well?

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Old 06-21-2013, 03:53 AM   #7
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Yes O2! I meant O2. We oxygenated for a minute and it went off crazy for three days. We will check the readings this weekend and see where we are at. This is our biggest beer to date with 38 lbs of grain. We haven't done our own yeast starter yet. We decided to work on grains and hops first and then venture into yeast. I understand sanitation is key with yeast starters.

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Old 06-21-2013, 04:02 AM   #8
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Wow no stater with a beer like that! What yeast did you use and did you use more than on pack/vial?

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Old 06-21-2013, 04:30 AM   #9
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We just doubled up on the white labs. Expensive, but we aren't prepared for yeast starters yet.

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Old 06-21-2013, 04:51 AM   #10
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you know you can save and wash (or not) the yeast cake from a 5%abv beer.

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