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Old 02-27-2007, 01:45 PM   #11
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Quote:
Originally Posted by Cheesefood
Did anyone else notice that two of the Related Videos had to do with windmills?
As a matter of fact, no! But now that you've pointed it out.....


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Old 02-27-2007, 01:47 PM   #12
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Would this be overkill for a 5 gallon batch?
http://youtube.com/watch?v=qcVllys-87I&mode=related&search=


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Old 02-27-2007, 01:51 PM   #13
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Hey, you know us, anything to cut some time off of brew day. I'd recommend running the king aerator for exactly .01 seconds per 5 gallons.
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Old 02-27-2007, 01:56 PM   #14
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Old 03-01-2007, 10:55 PM   #15
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Quote:
Originally Posted by EdWort
This is a great video experiment on the effects of areation on fermenting wort. The guy breaks it down to 3 catagories, No Shake, Shaken, and Oxygenated. Check it out, it's very interesting and worth your time.
Interesting video, but I'm wondering about the aeration technique. I remember seeing one video where they aerated with pure oxygen but before that they had aerated the mix by shaking, pouring water in quickly, etc.

Now, in theory oxygenation should work best if you have wort which has very little disolved gas - if you've already agitated the mix then you've mixed in air (79% nitrogen) which the oxygen is going to have difficulty driving out. Most of the oxygen you aerate with is just going to bubble straight out.

Theoretically, the best technique should be to boil the water to remove nearly all gas, then chill (preferably sealed), then mix into the wort agitating as little as possible, then bubble the oxygen through; finally, seal in a carboy leaving as small an air gap as possible so that there is minimal gas exchange with the air sealed in the carboy.

Hey, I might be a newbie brewer but you learn a lot about gas laws as a tec. scuba diver
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Old 03-02-2007, 12:05 AM   #16
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Interesting, BarryNL. I might just try this on my next brew. Post storm Stout
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Old 03-02-2007, 12:29 AM   #17
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Old 03-02-2007, 03:48 AM   #18
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Quote:
Originally Posted by BarryNL
Interesting video, but I'm wondering about the aeration technique. I remember seeing one video where they aerated with pure oxygen but before that they had aerated the mix by shaking, pouring water in quickly, etc.

Now, in theory oxygenation should work best if you have wort which has very little disolved gas - if you've already agitated the mix then you've mixed in air (79% nitrogen) which the oxygen is going to have difficulty driving out. Most of the oxygen you aerate with is just going to bubble straight out.

Theoretically, the best technique should be to boil the water to remove nearly all gas, then chill (preferably sealed), then mix into the wort agitating as little as possible, then bubble the oxygen through; finally, seal in a carboy leaving as small an air gap as possible so that there is minimal gas exchange with the air sealed in the carboy.

Hey, I might be a newbie brewer but you learn a lot about gas laws as a tec. scuba diver

Hey barry, I'm also a diver. Well, the wort was boiled, all three samples that is. The one that was injected with O2 was not shaken in any way. That was the whole point of it actually, to compare the various methods that people normally use. The one i omitted was the aquarium pump method.
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Old 03-02-2007, 04:38 AM   #19
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I'm stoked. My areator system from Williams Brewing arrives tomorrow. I went with theirs because of the stainless tube which gets the stone to the bottom of the fermentor. All the others use the stupid plastic hose which curls up and does not go where you want it.

Great stuff Bobby_M!

 
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Old 03-02-2007, 03:58 PM   #20
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