O2 Results from my new O2 meter! - Page 4 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > O2 Results from my new O2 meter!

Reply
 
Thread Tools
Old 01-22-2013, 08:21 PM   #31
Huff360
Recipes 
 
Oct 2010
Madison, Alabama
Posts: 419
Liked 50 Times on 40 Posts


Quote:
Originally Posted by sdugre View Post
I have a medical oxygen regulator, something like this:

http://www.ebay.com/itm/H-M-Medical-...ht_1290wt_1152

I set it to 0.5 Lpm. Works great
Quote:
Originally Posted by wottaguy View Post
Say...nice find! Will this fit on one of those red cylinders typically found at home depot or lowes? Thanks for this link! Just what I needed!


No, it will not. The one linked to above uses a CGA-540 fitting. That is what a "welding bottle" uses. You can usually get a small tank full of O2 from AirGas or somewhere like that for about $75 or so. It will last you forever compared to the Red Burnz-o-matic tanks.


Medical oxygen tanks use a CGA-870 valve and usually require you to have a prescription to fill. Sometimes you can buy a cheap medical tank on craigslist and swap it for a welding tank at AirGas. I would call and ask them if they would do that first. You don't want to get stuck with a $30 medical tank that you can't get filled.

 
Reply With Quote
Old 01-25-2013, 01:10 PM   #32
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Recipes 
 
Jan 2008
Ridley Park, PA
Posts: 1,152
Liked 57 Times on 42 Posts


I played around with an O2 meter a couple years ago and recorded this data:



The measurements shown on that table were the only ones I got from that meter before it wouldn't calibrate anymore. I was pretty disappointed with it. It is the older Milwaukee model that the MW600 replaced. Make sure to calibrate yours often to make sure it's working properly.
__________________
Next: ?
Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

diS Likes This 
Reply With Quote
Old 01-25-2013, 01:52 PM   #33
itzkramer
 
itzkramer's Avatar
Recipes 
 
Jan 2011
Cleveland, OH
Posts: 189
Liked 27 Times on 9 Posts


I would also like to see readings for the following:

Shaking with the headspace filled with pure oxygen.

Pouring back and forth between 2 buckets.

The siphon sprayer nozzle from Midwest.

Thanks for taking the time to run your tests and posting the results. Greatly appreciated.
__________________
BEER:30 Brewing
Cleveland, OH

 
Reply With Quote
Old 01-25-2013, 08:37 PM   #34
jtejedor
Recipes 
 
Sep 2010
Las Vegas
Posts: 651
Liked 11 Times on 10 Posts


Quote:
Originally Posted by dstar26t View Post
I played around with an O2 meter a couple years ago and recorded this data:



The measurements shown on that table were the only ones I got from that meter before it wouldn't calibrate anymore. I was pretty disappointed with it. It is the older Milwaukee model that the MW600 replaced. Make sure to calibrate yours often to make sure it's working properly.
Man those numbers are all over the place.

wottaguy Likes This 
Reply With Quote
Old 01-25-2013, 08:52 PM   #35
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Recipes 
 
Jan 2008
Ridley Park, PA
Posts: 1,152
Liked 57 Times on 42 Posts


I forgot to explain that this chart is for 5.25-5.5 gal batches in a 6.5 gallon carboy oxygenated with a .5 micron stone. They are listed chronologically, not by OG or temp or time so you have to study the data for a few minutes. There are too many dependents to graph it out. The last 6 rows of data were for 2 beers with 3 readings taken on each after additional oxygenation.
__________________
Next: ?
Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
Reply With Quote
Old 01-25-2013, 09:24 PM   #36
aarong
 
aarong's Avatar
Recipes 
 
Jan 2012
Newport, RI
Posts: 213
Liked 21 Times on 18 Posts


Very interesting thread thanks for the info.
__________________
Fermenting: Northern English Brown Ale
Keg: Saison
Bottle: empty
Vissani fermentor build

 
Reply With Quote
Old 01-25-2013, 10:45 PM   #37
jtejedor
Recipes 
 
Sep 2010
Las Vegas
Posts: 651
Liked 11 Times on 10 Posts


So I guess 75 seconds is the sweet spot then? From dstars chart it appears thicker worts need up to 90 seconds or longer. Good info I usually go 60 seconds because that is the info that came with my kit but I have had it for like 4 or 5 years maybe that is old info. 60 seconds seems to work.

 
Reply With Quote
Old 01-25-2013, 11:38 PM   #38
Gavagai
Recipes 
 
Nov 2010
Lincoln, Massachusetts
Posts: 174
Liked 6 Times on 6 Posts


Any idea what 1 L/min or 3 L/min looks like?

 
Reply With Quote
Old 01-26-2013, 02:21 AM   #39
Rundownhouse
Recipes 
 
Feb 2010
Cincinnati, Kentucky
Posts: 331
Liked 8 Times on 8 Posts


I've posted before about testing wort with a DO meter. My SOP is to give ales 60s full throttle flow with one of the disposable tank/regulator setups, big ales/lagers 90s, and big lagers 120s. If I remember right, I got a PPM of ~15 on a BoPils at about 50F after 120s, and something like 12ppm on an ale at 60s.

One thing to keep in mind is that the meters vary wildly on how reliable they are at reading different things. Some meters don't do well with oxygenated wort but are great with finished beer, some can do both gas and liquid, etc. Knowing your DO meter comes with everyday use-type experience that's just really hard to get outside of a professional brewing setting.

I'm... skeptical... of something reading 300ppm. Maybe dstar meant ppb?

 
Reply With Quote
Old 01-26-2013, 03:25 AM   #40
Demus
Recipes 
 
Dec 2011
Orlando, FL
Posts: 1,246
Liked 160 Times on 131 Posts


Quote:
Originally Posted by itzkramer
I would also like to see readings for the following:

Shaking with the headspace filled with pure oxygen.

Pouring back and forth between 2 buckets.

The siphon sprayer nozzle from Midwest.

Thanks for taking the time to run your tests and posting the results. Greatly appreciated.
I'd like to see these too. I did read in "Yeast" that air only has 8 ppm or so, making it impossible to get more than 8 with any non-O2 method. Being involved in both aviation and scuba diving, I understand a bit about how gasses diffuse into liquids. Basically the bigger the differential (called partial pressure) the faster the rate of diffusion. So if you target is 8-12 ppm, you can only get to the minimum of your target and it will take a LONG time to get there because of the low partial pressure. This fits with test I read done by White Labs that found 5 minutes of "vigorous" shaking only resulted in 2.7 ppm dissolved oxygen. I believe this is one of the biggest causes of problem fermentations among newer brewers.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Anyone tried this low cost oxygen flow meter? McCue Fermentation & Yeast 14 09-17-2013 09:18 PM
2 rehydrations 2 different results smellgoats Fermentation & Yeast 6 05-25-2012 11:11 PM
Results of yeast washing -- is there enough? ed_brews_now Fermentation & Yeast 4 07-22-2011 11:44 PM
Good results with S-04 in a barleywine Nateo Fermentation & Yeast 5 02-20-2011 08:20 PM
New stir plate - results are in old_tx_kbb Fermentation & Yeast 11 10-16-2010 02:18 PM


Forum Jump