Oxygen bottle Vs Air pump

[maida7]

I just read this section of "How To Brew" today. I was shocked to read that JP said pure O2 was NOT the way to go. From what I've read on this site, it seems like it's another one of those "primary only vs secondary" or "glass vs plastic" debates that lead to more confusion than answers. I started my research because of a vendor posting that their o2 kit was available again. Now I'm not sure what to do. Some people make it seem like it's the greatest thing to improve beer, and some say it's just not needed. I did read that pitching the right amount of yeast was more important than oxygen levels. But I just did a batch of beer that I pitched a good amount of yeast into that never made it to my desired FG. I've had minor attenuation problems in the past, and have wondered if an oxygenation system would help. It just seems like it's another one of those debates that never come to a clear conclusion.......a "do what works for you" thing.

I'd also agree with the other poster that the new yeast book from JZ and Chris White has a much better explanation of O2 levels, what the do, how much and how to get them right.

BUT....

O2 is just one factor. Pitching rate is another. The 3rd biggie is temp. These are the big 3. You must control all 3 to really have full control over the ferment. 2 outta 3 won't quite do it.

I highly recommend reading that yeast book. The secret to making great beer is fermentation and that book will give you a much better understanding of the mysteries of yeast and fermentation.

 

[lamarguy]

In the name of efficiency and ease of use I would guess almost EVERY brewery uses bottled 02.

Yes, most breweries use pure O2 to aerate. The remaining use compressed, sterile air. I'm in the latter camp for anything except high gravity beer.

The concern with using pure O2 is the haphazard metering process that often results in under/over oxygenation. This is where compressed air has an advantage - no complicated process to accurately determine the oxygen level (8 - 10 PPM depending on temperature).

 

[maida7]

Yes, most breweries use pure O2 to aerate. The remaining use compressed, sterile air. I'm in the latter camp for anything except high gravity beer.

The concern with using pure O2 is the haphazard metering process that often results in under/over oxygenation. This is where compressed air has an advantage - no complicated process to accurately determine the oxygen level (8 - 10 PPM depending on temperature).

Yeah measuring the O2 is really not possible for the average brewer. You will need to do some trail and error. IMHO splashing, shaking and rocking the wort is reasonably effective at dissolving O2. I use pure O2 for about 60 seconds then I seal up the carboy and roll it on the table for 60 seconds. It's my feeling that the rolling really gets the O2 to dissolve into the liquid. Much the same way shaking a keg will help dissolve CO2 when carbonating.

But you should start with a method, take notes, be consistent and adjust depending on your results. O2 effects growth, lag time, esters, fusel alcohols, attenuation, etc...

Everybody's setup is different. For me 60 seconds of pure O2 then 60 seconds of rolling the carboy seam to work very well.

 

[mikeysab]

http://www.amazon.com/gp/product/0937381969/?tag=skimlinks_replacement-20

Is this the book you guys are talking about?

 

[smokinghole]

Yep that's the book. I loved it and I am actually using it as a reference book for my QA internship at a brewery.

 

[mikeysab]

Cool,thanks. Im drinking my American amber wishing it was better. Also wish I had someone to critique and tell me what went wrong. I know part of the problem(too much crystal)but thats not the only problem. Fermentation seems to be a consistant problem. Im gonna check that book out, thanks

 

[maida7]

Also wish I had someone to critique and tell me what went wrong.

Clubs and competitions are a great way to get feedback on your beer. Having your beer judged at a contest will give you the most honest comments. Clubs are also great cause you can have some back and forth interaction with other highly skilled brewers.