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Old 01-12-2007, 04:36 PM   #31
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Orfy's Avatar
Sep 2005
Cheshire, England
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I had a batch start going ape in 45 minutes and get to 1010 in around 12 hours (That was on a yeast cake). Now there is no way I'd use 02 in that. Most of my batches are going realy well in 12-24 hours and slowing within 48-36 hours. I don't make full starters I just hydrate the yeast with a little food at the start of a brew and let it sit in a warm place for around 3-4 hours.
I don't normally need a blow off tube but get a good 1 to 2 inch krausen.
Have a beer on me.

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Old 01-12-2007, 05:47 PM   #32
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Bobby_M's Avatar
Aug 2006
Whitehouse Station, NJ
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I'm not 100% certain but I think the O2 is really only critical for yeast propagation (reproduction). When you pitch on a cake, I think it's safe to assume there are already enough viable cells to get the job done (which you've empirically witnessed).
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Old 01-12-2007, 10:51 PM   #33
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Nov 2006
Posts: 145

This is such a fun topic because we all brew a little bit different. Iím still new to brewing well I think so. Right now I'm on my 6th batch and every time I find new ways to do stuff. In my last three batches have been using the mix stir witch really get the job done. I mix the wort like crazy for about 15- 20 minutes. Then I pitch and the yeast and plug it up. I also started make starters for my beers. Normally only a two cup starter unless the OG is over 1055 then I make a half gallon. Well the are many different methods we use and I think soon when I start to do full 5 gal boils then Iíll switch to O2.


Bottled: English pale ale (first AG), cream ale, phat trye, oatmeal stout, imperial pumkin, imperial Ipa, kreik, calowiezen, winter warmer, st john IPA, pumkin ale, pumkin porter, imperial stout, belgain pale ale

Next to brew: coffee brown ale, witenger, belgain pale ale

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