too much Oxygenation? - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > too much Oxygenation?

Reply
 
Thread Tools
Old 06-21-2012, 02:23 PM   #1
Dgonza9
Recipes 
 
May 2010
Evanston, Illinois
Posts: 1,182
Liked 11 Times on 11 Posts



I use pure 02 for oxygen with a stone. I just saw a post where someone claimed that with pure O2 you could saturate your wort with O2 and "suffocate" the yeast.

He was basically trumpeting his aquarium pump oxygenation setup, where you can't over-oxygenate.

Any truth to this? I use a flow meter with my setup, but just want to know the relative truth of his claim.

Cheers!


__________________
On Tap: Belgian Barrel Aged Barleywine, Da Yooper's Oatmeal Stout, Breakfast Stout, Hop Your Face Off IIPA, Catcher in the Rye Saison, "Wino-head" Nelsin Sauvin Gumballhead.

Bourbon Barrel Duchesse De Bourgnone
Kegged:

Fermenting English Mild

on Deck: Lager?

 
Reply With Quote
Old 06-21-2012, 02:30 PM   #2
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


Excessive oxygen would lead to excessive yeast growth and would effect the flavor of the beer. So yeah you can over do the O2.

Are you having problems with your beer? How much O2 are you using?



 
Reply With Quote
Old 06-21-2012, 02:35 PM   #3
FredTheNuke
Recipes 
 
Feb 2012
Charlotte, NC
Posts: 796
Liked 86 Times on 69 Posts


Pure O2 for 1 minute in a 5 gallon batch with a SS airstone (.5 or 2 micron) will never overdo it. Simple rule that has worked well for me.

cpatel479 Likes This 
Reply With Quote
Old 06-21-2012, 02:38 PM   #4
maida7
Recipes 
 
Nov 2009
Asheville, NC
Posts: 2,827
Liked 48 Times on 41 Posts


Quote:
Originally Posted by FredTheNuke View Post
Pure O2 for 1 minute in a 5 gallon batch with a SS airstone (.5 or 2 micron) will never overdo it. Simple rule that has worked well for me.

That's what I do and it works well.

 
Reply With Quote
Old 06-21-2012, 02:39 PM   #5
billl
Recipes 
 
May 2012
Raleigh, NC
Posts: 2,202
Liked 350 Times on 293 Posts


Unless the wort was under pressure, I don't see any way you could possibly get enough O2 dissolved in wort to really hurt the yeast. It saturates pretty low and everything else just bubbles up and away. BTW - air "saturates the wort" too - every gas does. Carbonating beer is the act of saturating the beer with CO2.

I have seen numerous blogs where people did side-by-side tests of "over-oxygenating" vs normal levels. They still got beer both ways, but the consensus seems to be that the over-oxygenated had similar flavor but didn't seem to have quite the same mouth-feel. That was with people going way over the top with the O2 and trying to see if they can create a difference.

 
Reply With Quote
Old 06-21-2012, 02:46 PM   #6
ACbrewer
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Jan 2011
Fredericksburg, VA
Posts: 1,691
Liked 124 Times on 108 Posts


If I recall correctly, the saturation is at about 10 minutes with typical O2 tank in a typical gravity (1.040 -1.050) and stone similar to what the OP listed. _Yeast_ by Jamil Zainasheff and Chriss White details all of this. Basically the tests done by White Yeast have found a typical air pump will increase the O2, but not much about a good stir/shake of the carboy. To really get the oxygen in, you need pure O2 a good stone and about 8 to 10 minutes.

 
Reply With Quote
Old 06-23-2012, 04:23 AM   #7
Dgonza9
Recipes 
 
May 2010
Evanston, Illinois
Posts: 1,182
Liked 11 Times on 11 Posts


I generally go 3 minutes with a stone on a wand, but I have a flow meter set to .5 scfh. That's for 5 gallon batch. For 10 gallons I go 6 minutes at the same flow rate.

I was really just wondering about the whole "suffocate the yeast" idea. Seems kind of fishy to me I always thought the worst case scenario was that the wort wouldn't absorb O2, but would just bubble it out, like if you didn't use a stone.
__________________
On Tap: Belgian Barrel Aged Barleywine, Da Yooper's Oatmeal Stout, Breakfast Stout, Hop Your Face Off IIPA, Catcher in the Rye Saison, "Wino-head" Nelsin Sauvin Gumballhead.

Bourbon Barrel Duchesse De Bourgnone
Kegged:

Fermenting English Mild

on Deck: Lager?

 
Reply With Quote
Old 06-23-2012, 04:25 AM   #8
emjay
Recipes 
 
Jan 2011
Toronto, Ontario
Posts: 12,794
Liked 1719 Times on 1606 Posts


Quote:
Originally Posted by ACbrewer
If I recall correctly, the saturation is at about 10 minutes with typical O2 tank in a typical gravity (1.040 -1.050) and stone similar to what the OP listed. _Yeast_ by Jamil Zainasheff and Chriss White details all of this. Basically the tests done by White Yeast have found a typical air pump will increase the O2, but not much about a good stir/shake of the carboy. To really get the oxygen in, you need pure O2 a good stone and about 8 to 10 minutes.
You don't want to saturate your wort with O2. A few minutes is more than enough.

 
Reply With Quote
Old 06-23-2012, 04:43 AM   #9
FredTheNuke
Recipes 
 
Feb 2012
Charlotte, NC
Posts: 796
Liked 86 Times on 69 Posts


It's the same concept as fertilizer on your lawn - some is good - too much is not...

 
Reply With Quote
Old 06-23-2012, 04:59 AM   #10
Dgonza9
Recipes 
 
May 2010
Evanston, Illinois
Posts: 1,182
Liked 11 Times on 11 Posts


Quote:
Originally Posted by FredTheNuke View Post
It's the same concept as fertilizer on your lawn - some is good - too much is not...
Since delivery methods matter, we will need to talk in specifics. Most folks are opening up a tank full blast. I have a flow meter.

I appreciate your comments. But no one is arguing that it's perfectly fine to go nuclear on your wort with O2. But how much is "some" and how much is "too much"?

Anyone out there use a flow meter? This would seem to quantify the O2 somewhat.


__________________
On Tap: Belgian Barrel Aged Barleywine, Da Yooper's Oatmeal Stout, Breakfast Stout, Hop Your Face Off IIPA, Catcher in the Rye Saison, "Wino-head" Nelsin Sauvin Gumballhead.

Bourbon Barrel Duchesse De Bourgnone
Kegged:

Fermenting English Mild

on Deck: Lager?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Lager Oxygenation Phunhog Fermentation & Yeast 2 05-31-2012 07:03 PM
Oxygenation required? laddg Fermentation & Yeast 3 04-14-2012 02:46 AM
Oxygenation help Skinner Fermentation & Yeast 2 04-01-2012 09:51 PM
Oxygenation Poll ayoungrad Fermentation & Yeast 95 04-16-2011 12:12 AM
Which oxygenation method is better? WrongCoastBrewery Fermentation & Yeast 12 12-24-2010 02:57 PM


Forum Jump