It seems that there is a general consensus that having enough dissolved oxygen in your wort for healthy yeast growth is beneficial for a healthy fermentation.
What I find missing is a guideline for different methods and actual ppm results for different times using those methods on a certain plato wort.
So does anybody have any actual numbers that we can compile about aeration techniques?
Common Conclusions about Dissolved Oxygen (DO):
Minimum of 8-10 ppm for most beer styles.
Increased temperatures decrease the solubility of oxygen.
As specific gravity increases, its ability to absorb oxygen decreases
The higher the gravity, the more yeast you need, and thus more oxygen.
View attachment Wyeast-Labratories-on-Oxygenation_Gregg-Doss.pdf
View attachment Effectiveness-of-Various-Methods-of-Wort-Aeration_Fred-Johnson.pdf
View attachment Yest-A-Practical-Guide-To-Fermentation-Quote_Chris-White.pdf
View attachment Beer-Brewing-Dissolved-Oxygen_Thermo-Scientific.pdf
View attachment Are-Craft-Brewers-Underaerating-Their-Wort_Neva-Parker.pdf
What I find missing is a guideline for different methods and actual ppm results for different times using those methods on a certain plato wort.
So does anybody have any actual numbers that we can compile about aeration techniques?
Common Conclusions about Dissolved Oxygen (DO):
Minimum of 8-10 ppm for most beer styles.
Increased temperatures decrease the solubility of oxygen.
As specific gravity increases, its ability to absorb oxygen decreases
The higher the gravity, the more yeast you need, and thus more oxygen.
View attachment Wyeast-Labratories-on-Oxygenation_Gregg-Doss.pdf
View attachment Effectiveness-of-Various-Methods-of-Wort-Aeration_Fred-Johnson.pdf
View attachment Yest-A-Practical-Guide-To-Fermentation-Quote_Chris-White.pdf
View attachment Beer-Brewing-Dissolved-Oxygen_Thermo-Scientific.pdf
View attachment Are-Craft-Brewers-Underaerating-Their-Wort_Neva-Parker.pdf