onecolumbyte
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There's been a lot of discussion on whether and how to oxygenate your wort. The thread on definitive oxygenation experiment was quite a noble attempt to settle it. While doing a little research I ran across the following on the lallemand website. They produce dry yeast specfically nottingham and windsor. see lallemand.com. In response to a question by Marc Sedam on high alcohol worts Dr. Cone responded "Most ale yeast can easily ferment up to 12% abv as long as it is healthy and happy. The pH of wort (4.0+) is optimum for this level of alcohol production...You must have 30+ ppm dissolved Oxygen. The best time to begin adding the Oxygen is around the 14th hour when the yeast is hungriest for the O2. If all the O2 is added at the beginning, a substantial amount of it will be wasted. There is nothing sacred about the 14th. hour. The O2 should be introduced before the yeast reaches the stationary phase. The O2 is necessary for the yeast to produce lipids which act as a growth factor in the first stage of the fermentation and protect the yeast against the alcohol toxicity near the end of the fermentation. The yeast will probably require much more nutrients than are normally found in wort. You should consider adding about 1 gram Fermaid K and 2 - 4 grams Diammonium phosphate / gallon of wort. The Fermaid should be added with the yeast and the DAP should be added in increments over the first half of the fermentation. There should be no pressure build up. Saturation and CO2 supersaturation can be toxic. Frequent stirring minimizes this.
As a homebrewer should I add oxygen at/around the 14th hour? What about yeast nutrients and CO2 buildup? What do you all think about this?
As a homebrewer should I add oxygen at/around the 14th hour? What about yeast nutrients and CO2 buildup? What do you all think about this?