Search results

I know what you meant now. For what is worth I cold crash and visible signs if oxydation in my example started between days five and nine.

Sorry I didn't get that? What's the link between cold crashing and yeast consuming O2 in the bottle?

And is there really less than 0.4% fermemtable sugar as the article is sugesting is required for respiration? I tought there is not, but I'm happy to change my mind if you can explain it to me. Honestly

I agree. I would love to know how much O2 yeast can consume under those conditions. But I cant find any data on that. And again, that is not a variable we control anyways so I would like to focus more on variables we can control. Hope we can somwhat agree on this? I just have to add, for the...

I read it more than a few times so I know that you copied it up until where it says what they mean by "relatively high concentration". That is not cool, to leave out information like that. That's not helping anyone.. I generaly agee with you tho. I said it a few times now but let me say it...

Just one last think. I apologise to OP I got into this discussion and helped kill the thread. Hope to talk to you all again some other time, (including Die_Beerery ) and that we will have more constructive discussion. Cheers

Thanks for that. And I was made aware that Die_Beerery is an expert on the subject. I would love to learn more from him but it's hard to learn from a person calling everyone idiots for not having 12 DO measuring instruments. Need to work on comunication there

Well then we agree. But I have to say you have a very strange way of saying you agree with someone. You basicaly said, on at least two ocasions, we have no idea what we are talking about. So what am I supose to asume, that you are agreeing with me? And even If you are correct that's not the way...

You obvuously lovet o argue, but that's not what I'm here for. So here you go. Yes, you are right, yeast eat up all the oxygen from bottle head space while fermenting sugar. Thank you for opening everyones eyes on that fact. Hope that made tour day. I'm out, cheers

How about rading the excerpt from a book instead of forum? Or maybe an article from an expert on the subject? https://www.morebeer.com/articles/how_yeast_use_oxygen You know, people who have the ability and who's job is to measure everything. It's called learning. Or you only read what you...

Yeah, those two dudes Mallet and Oliver have no idea what they are talking about. As I said, it would be amazing if you would measure it and sharw the results with us.

Thank you! That's exactly what I'm saying all along. Yeast consume very little O2 from bottled beer(I believe negligible amounts for our purposes) and probably no O2 from headspace. Hece this thread here trying to figure out how to minimize head space O2. Unforunately I think the tread is...

Ok, that's it then. You sloved the problem. There is no reason to do anything as yeast will eat up all the oxygen. You can go on and bottle your NEIPAs and rely just on yeast to do the job. I will try to think of other ways, thank you very much. I just don't know how did you end up on this thread?

The difference is so obvious, great work you did there. How many days after the botleing is that? And love your glasses mate

I'm glad we agree on science part. So according to Crabtree effect yeast will not use respiration when there is more than 0.4% sugar in solution which is around 1.002 SG which is almost...well never.

If your find yourself in stituation where there is less then 0.4% of sugar (when exatcly is that?) In the solution and plenty of O2 available you will, of course, have yeast switch to respiration and use ethanol and oxigen to produce energy (ATP). But at that point oxygenation of beer is less of...

Well I would tend to lean towards the explanation that open atmosphere is contributing to that and I know you would disagree, and that's fine. Of course I think my arguments are better but you think yours are, so we have to agree to disagree (what a ******* cliche). But, I have another point...

I do not agree for the simple fact that it takes time for O2 from head space to be absorbed into the beer and then it takes time for beer to actually oxidase (that doesn't happen instantly I guess). In my non purged beer visual signs of oxidizing started to appear between 5th and 9th day. Or do...

You are absolutely correct. I was referring to someone mentioning that it takes minutes for oxygen from head space to be absorbent in beer, which is of course incorrect. But even if it was correct it wouldn't matter as yeast will not consume it. So the situation we have is oxygen being slowly...

I actually had to read those straight away :). First of all, great work you have done there, your knowledge and equipment is obviously more advanced than anything most of us have here. And, of course, your studies confirm that yeast will use all oxygen available very fast to synthesize what it...