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Old 02-17-2013, 11:28 PM   #1
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Default Oxygen aeration with tank

Need advice on pressure setting and SS aeration stone size. Have the oxygen tank and regulator from my gas welding set up. What pressure setting do most of you use with an adjustable regulator. Think increasing the pressure until I see bubbles and backing off a bit will work. A ballpark initial starting pressure setting will help.

Air stone size. Commonly see .5 and 2 micron SS aeration stones. Thinking the .5 would be best as the smaller bubbles should get absorbed quicker.

Is the Williams air wand worth it? Thinking the stone at the end of vinyl tubing may float when oxygen is introduced. The Williams wand gets good reviews, just wondering if the stone and tubing works as well?

Just discovered Morebeer also carries a wand, $29.50 with free shipping. http://morebeer.com/view_product/182...ron_26%22_long
Beats the William's one for $34.90 plus $7.50 shipping if it is as good. Any thoughts?


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Old 02-17-2013, 11:32 PM   #2
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I just start and back off pressure to get manageable bubbles. I have and really like the Williams wand.


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Old 02-18-2013, 04:18 PM   #3
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I have the williams kit and i drop the wand in and slowly turn the regulator until i get mild bubbling then stir it around for 25 seconds.

The william's regulator has no pressure gauge, it is just an on/off. so you turn it one way for more flow and the other for less.
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Old 02-18-2013, 08:11 PM   #4
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So did you guys notice any difference in fermentation after you began using oxygen and the wand?
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Old 02-18-2013, 08:16 PM   #5
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Quote:
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So did you guys notice any difference in fermentation after you began using oxygen and the wand?
Big time. Consistently breaking the 1.020 barrier since using oxygenation.
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Old 02-18-2013, 08:35 PM   #6
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Quote:
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So did you guys notice any difference in fermentation after you began using oxygen and the wand?
I too fixed my stuck fermentation issue with moving to a pure o2 aeration system. Shaking the hell out of it just didn't cut it.

Also just a PSA... Shaking, dumping, obsessively mixing, whipping, playing the beegees and dancing the hell out of your wort... all can only result in a maximum dissolved oxygen content of 8ppm, since that is the atmospheric concentration. Ideal levels for fermentation are between 12-15ppm of dissolved oxygen. The only way to hit these levels is with a pure o2 system.

That being said everyone has their own method. Do what works for you. If you shake your wort lovingly to get that o2 in there and it works for you, shake your wort. I was seeing stuck fermentations hanging around 1.020 so i got a William's o2 kit and have never had that problem again.
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Old 02-18-2013, 08:37 PM   #7
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That's what I was wondering. My fermentations usually stall out around 1.020. I am currently using a wine degasser to whip my wort for a few moments before pitching the yeast. I was thinking that this is probably my next homebrew gadget to purchase.
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Old 02-18-2013, 08:44 PM   #8
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Are these the oxygen tanks you are using?
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Old 02-18-2013, 08:46 PM   #9
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is there food grade oxygen we should be getting?
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Old 02-18-2013, 08:55 PM   #10
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Quote:
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Are these the oxygen tanks you are using?
Those are the ones... like $10 or something at HD or Lowes


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