WBC
Well-Known Member
I have always used oxygen to give the wort and yeast a good start but sometimes I get a violent fermentation and others are quite mild. It has to do with many factors such as yeast type and OG strength. I just brewed a brown, the second day had a medium krausen and after 3 days it is barely fermenting and so I was thinking of an oxygen infusion to pick up the pace. How many of you have used oxygen after the initial pitching of yeast and how many days past pitching can you do this before you should stop the oxygen? I have not measured the gravity as it has not stopped fermentation yet on the 4th day of fermentation.
23 LBS total grain
Batch sparged
12 Gallon batch in 2 carboys
OG=1.058
Yeast is Safale s-04 1 pak in each carboy, No starter this time
23 LBS total grain
Batch sparged
12 Gallon batch in 2 carboys
OG=1.058
Yeast is Safale s-04 1 pak in each carboy, No starter this time