HotbreakHotel
Well-Known Member
How long does water need to boil to drive out the oxygen? Does anyone know?
are you adding in water after fermentation and trying to reduce oxidation?
Well, I work with industrial boilers, which require dissolved oxygen free water (also demineralized). Super heated steam is run through it along with an oxygen scavenging chemical. I would say you're right, it is the temperature, but because that vaporizes the water, which then drives out the oxygen. If it were the temperature alone then industry might pressurize the water to super heat it like a pressure cooker, but they don't.I've been thinking about boiling the mash water as well since watching that podcast...
I wonder if it is more the temperature that drives out dissolved o2 rather than the boiling action itself.
that's quite the opposite of my understanding. of course, i've been wrong before!Distilling doesn't remove oxygen.
I wonder if anyone out there with a DO meter could take a reading from a freshly opened jug of distilled water?Even if distilled water were packaged oxygen-free, the hdpe container would let all kinds of oxygen in.
That would work. I was thinking boil in hlt, use herms coil to chill, carefully transfer to mash tun. My end goal here is mainly to experiment with a reduced 02 mash.
My beer (kegged) hits its prime for like 2 weeks max. It takes me months to finish a keg though ( I have 5 taps ). I want to elongate that fresh taste to get a month minimum.
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