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Old 07-16-2010, 07:07 PM   #11
King of Cascade
Feb 2008
Posts: 657
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Originally Posted by HokieBrewer View Post
No, it should be touching. If the point of it was solely introducing oxygen, you could do that a number of different ways.
How would you recommend adding the ideal amount of oxygen to a carboy other than the oak peg.
I am not getting much of a pellicle and think I might need more oxygen but I donít want to add too much and ruin my beer.

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Old 03-16-2014, 09:17 PM   #12
dantheman13's Avatar
Mar 2011
Las Vegas, NV
Posts: 918
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Originally Posted by Oldsock View Post
Pretty much. I've always suspected there is something wrong with Raj Apte's calculations that lead him to the dowel method. Rodenbach ends up more acetic than lambics which are aged in small barrels (for the most part), so it makes sense that it should be getting more oxygen, not less (as he suggests). I suspect that while there isn't much oxgen getting though the swelled wood on the sides of the massive tuns the "dry" roof might be letting in more than the math suggests. Personally I like acetic acid at sub-threshold levels, a lot of Flanders Reds taste like sweetened malt vinegar to me.
I am a bit behind no this subject, but it seems like Raj took down most of the links to his oak peg method? Jamil recently alluded to him no longer recommending this method because the wooden pegs were swelling for people and busting glass carboys (around 20 minutes in):
I owe MrK305 a beer!

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