Been looking at a number of articles on the subject. Appears the yeast like 8-10% O2 for normal beers and more for bigger beers.
So the question is.. short of having an O2 flow meter. How long should one oxygenate the wort using O2 (rather than air) with a 2 micron sintered filter?
I usually do 1 minute. Others I've seen say 30 sec, others go 2 to 20 minutes.
One article I read said too much O2 can actually kill the yeast as well as other beasties.
Help?
So the question is.. short of having an O2 flow meter. How long should one oxygenate the wort using O2 (rather than air) with a 2 micron sintered filter?
I usually do 1 minute. Others I've seen say 30 sec, others go 2 to 20 minutes.
One article I read said too much O2 can actually kill the yeast as well as other beasties.
Help?