Inline oxygenation

[Morrey]

I am currently using a .5 uM stone on a wand with a medical oxygen tank and flow regulator to oxygenate cooled wort in my Ss Brewbucket before pitching yeast and securing the fermenter lid.

Soon to be brought online is my new 14G uni tank. Plans are to transfer cooled wort around 80(ish)F before Chugger pumping wort to uni tank where glycol chiller will bring it down to final pitching temps. This is my process since in SC my source cooling water is seldom cool enough to do the complete cool down.

Would I benefit from looking into inline oxygenation? Or should I simply put my wand into the wort thru the top 6" TC port as normal and continue to roll this way factoring in that the wort temps will be around 80F when I'll be oxygenating if going inline?

 

[ITV]

I have an industrial oxygen tank that I oxygenate with a wand just prior to pitching the yeast. I also considered inline oxygenation but realized that for 10 gallon batches only requires around 2 to 4 minutes of oxygen which may be easier for me to just use the wand method.

In your case if the temperature of the wort is not at pitching temps then you would be wasting oxygen by doing it inline since the some of the oxygen will come out of solution before you pitch the yeast.

Inline oxygenation makes sense for the commercial breweries since they have more beer to oxygenate and usually have a means to measure the dissolved oxygen. The wand method is not usually an option with the large scale fermenters.

 

[Morrey]

I have an industrial oxygen tank that I oxygenate with a wand just prior to pitching the yeast. I also considered inline oxygenation but realized that for 10 gallon batches only requires around 2 to 4 minutes of oxygen which may be easier for me to just use the wand method.

In your case if the temperature of the wort is not at pitching temps then you would be wasting oxygen by doing it inline since the some of the oxygen will come out of solution before you pitch the yeast.

Inline oxygenation makes sense for the commercial breweries since they have more beer to oxygenate and usually have a means to measure the dissolved oxygen. The wand method is not usually an option with the large scale fermenters.

Perfect answer to my question. I'll stick with the wand once I get to proper pitch temps and keep rolling as before. Many thanks!

 

[thekraken]

LoDo folks would have you pitch the yeast asap and/or oxygenate at lower temperatures to avoid oxidation... just throwing that out there.