I just picked up a DO meter to measure the oxygen content of my wort prior to fermentation and was hoping somebody could help me out with target concentrations. I use pure O2 with a stone to oxygenate. If I am fermenting a 1.060, 1.070, 1.080 or a 1.090 beer using California Ale from White Labs, what should I be shooting for for each gravity? A little bit of research seems to indicate a minimum of 10 ppm, and as high as 15 or so for bigger beers. Is this correct? I know there is so much variability with pitching rates and what not, I was just looking for a ballpark.
Any information would be much appreciated.
Any information would be much appreciated.
