In Chris White's book, "Yeast", he spends time describing the reasons for needing to oxygenate your wort to 8ppm-10ppm and the various methods used to oxygenate wort and their relative effectiveness.
Optimally, you want 10 ppm and that will help give the yeast what they need to propagate before going into their productive anaerobic, alcohol-producing phase. It appeared that no homebrew method will supply the appropriate levels of O2 without using pure oxygen and a aeration stone.
Has anyone here made good beer using their own methods and then invested in pure O2 thereby achieving full aeration? And did you notice a real change in your beer for the better?
Optimally, you want 10 ppm and that will help give the yeast what they need to propagate before going into their productive anaerobic, alcohol-producing phase. It appeared that no homebrew method will supply the appropriate levels of O2 without using pure oxygen and a aeration stone.
Has anyone here made good beer using their own methods and then invested in pure O2 thereby achieving full aeration? And did you notice a real change in your beer for the better?