Pommy
Well-Known Member
I had a brewer explain to me that due to Henry's law there must always (in normal circumstances) be the required amount of oxygen in the wort because as it cools it has no option but to enter solution. Does this apply to brewer's wort with it's increased gravity?
http://en.wikipedia.org/wiki/Henry's_law
He argued that for normal gravity beers (~1.050) yeast will have the recommended levels of O2 as the amount in water and the recommended levels in wort are both around 12ppm, and although the oxygen is boiled out of solution it will return as the wort is cooled.
I'm no physicist and although his explanation made sense it would go against what we are usually taught, "feed your yeast"
Please keep this simple for me..
http://en.wikipedia.org/wiki/Henry's_law
He argued that for normal gravity beers (~1.050) yeast will have the recommended levels of O2 as the amount in water and the recommended levels in wort are both around 12ppm, and although the oxygen is boiled out of solution it will return as the wort is cooled.
I'm no physicist and although his explanation made sense it would go against what we are usually taught, "feed your yeast"
Please keep this simple for me..