Oxygen for beer
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TheZymurgist
Well-Known Member
If I'm reading that correctly, that's not pure oxygen, so I wouldn't use it. It looks like it has CO2 in there, which is actually harmful to yeast. I don't think you would introduce enough to actually have an effect, but I'm not sure.
This is what you want:
http://www.homedepot.com/p/Bernzomatic-1-4-oz-Oxygen-Gas-Cylinder-304179/202044702
This is what you want:
http://www.homedepot.com/p/Bernzomatic-1-4-oz-Oxygen-Gas-Cylinder-304179/202044702
TheZymurgist
Well-Known Member
I'm not sure what you mean by "pitch away." Are you asking if you can refill it? I'm not sure if there are places that will refill it, but it does fit the oxygen regulator from NB. I get mine at Ace Hardware, and it lasts me a long time. Buy two, since you won't know when it's going to run out, then always be sure you have a backup.
Gameface
Well-Known Member
Yeah those burnzomatic tanks are disposable.
Oxygen is extremely beneficial for the yeast as they reproduce to full fighting strength.
Oxygen is extremely beneficial for the yeast as they reproduce to full fighting strength.
Subdivisions
Well-Known Member
it's a calibration gas used for calibrating gas sensors. There are many different types. Even if it is oxygen it's not pure. It'll be a certain percentage, usually around 20%.
That's the one. Just picked two up to use with the oxygen wand from Williams Brewing. Wondering about the rate of flow. Thinking about marking the knob to try to get a measurable amount of O2 in each batch and make adjustments. Ive read 30-60 seconds with a few visible bubbles is enough.
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I just got my first issue of BYO yesterday, the November issue that has an article about this. "oxygen quality", page 15. In part, it says, " When air is used as the oxygen source in brewer's wort, the solubility of oxygen is about 8 PPM. Changing the oxygen source to pure oxygen increases the oxygen solubility by approximately fourfold. This dramatic difference can negatively effect yeast membranes. Aside from yeast health, wort oxygen influences the production of nearly all yeast-related aroma compounds present in beer. On paper, one can develop a convincing bio-chemical argument demonstrating that too much oxygen results in beer that is " too clean" & lacking in aroma, especially those associated with esters. And based on practical experience some brewers find that too much oxygen results in fermentations that stall after a very vigorous start that also tends to throw off lots of acetaldehyde & sulfur".
This does seem to fit with what we've been helping members with on here. I don't usually result to quotes, but I have to agree with this one.
This does seem to fit with what we've been helping members with on here. I don't usually result to quotes, but I have to agree with this one.
I just got my first issue of BYO yesterday, the November issue that has an article about this. "oxygen quality", page 15. In part, it says, " When air is used as the oxygen source in brewer's wort, the solubility of oxygen is about 8 PPM. Changing the oxygen source to pure oxygen increases the oxygen solubility by approximately fourfold. This dramatic difference can negatively effect yeast membranes. Aside from yeast health, wort oxygen influences the production of nearly all yeast-related aroma compounds present in beer. On paper, one can develop a convincing bio-chemical argument demonstrating that too much oxygen results in beer that is " too clean" & lacking in aroma, especially those associated with esters. And based on practical experience some brewers find that too much oxygen results in fermentations that stall after a very vigorous start that also tends to throw off lots of acetaldehyde & sulfur".
This does seem to fit with what we've been helping members with on here. I don't usually result to quotes, but I have to agree with this one.
Yeah you shouldn't over aerate. With an aquiruim pump set up you can't really over aerate due to the limitations of the source. With pure oxygen you can. Though if you look around you will find a good gauge on where to start, like how long to run your O2. You don't want it to be over saturated. IIRC some sources say 15ppm is where you want to be. You can't really reach that with out pure O2.
Yeah, the article does go on to talk about gauging the amount of o2. He also talks about using compressed air, dry etc. Also uses a filter for the air as well. Made sense to me. So an aquarium pump with a filter & those SS air stones should be a better choice to keep the esters, etc from being neutralized.
... based on practical experience some brewers find that too much oxygen results in fermentations that stall after a very vigorous start that also tends to throw off lots of acetaldehyde & sulfur".
I have personally experienced these sluggish and stalled fermentations after using pure O2. I am now getting much better results from air. If I'm using liquid yeast, I use an aquarium pump and stone to provide constant aeration in the starter. Dry yeast has already been prepared with optimal aeration and the yeast cells are ready to be pitched.
When transferring wort to the fermentor, I use one of those plastic splash-aerators on the end of the hose which is adequate for most of my beers. For bigger beers, I may use the aquarium pump to add a little more aeration.
I am now getting much healthier, complete fermentations.
I use an aquarium pump with HEPA filter now and it does fine. Though my buddy brought down his tank and regulator for my last brew day. This regulator is like the more expensive setups you see at homebrew shops. It allows you to regulate in terms of liters per min (IIRC), which is a little more controlled. We used it for about a minute. From what I can tell, from my sample size of 1(n=1), the pure O2 batch took of a bit quicker. Though I think any aeration is better than none. Which way you do it is purely preference. Maybe I'll drag a DO meter home one of these days and test it for myself. Just keep in mind that oxygen is a toxicant in the right concentrations, methods that use air as a source won't reach those levels no mater how long you run it, and that using O2 you need to be mindful of your dosing(more is not better in this case).
TheZymurgist
Well-Known Member
Wow, this is all new to me! I've had nothing but success using pure O2, in fact, I haven't had a stalled fermentation since I began using it. Also, the consistency and quality of my beer has improved immensely. I know it's certainly possible to over oxygenate, but I haven't had any issues with it, nor have I heard of others. Interesting.
beergolf
Well-Known Member
Same for me. I really think you would have a hard time over oxygenating a brew.
I brew a lot of Belgians and never had a problem with the flavors from using oxygen.
In the book Yeast, it mentions that "Too much oxygen is rarely a problem."
They recommend 8-10 ppm. and measured the O2 level using various methods.
Shaking, 5 minutes 2.71ppm
30 seconds pure oxygen 5.12ppm
60 seconds pure oxygen 9.20ppm
120 seconds pure oxygen 14.08ppm
"Using an aquarium pump with a sintered stone will not result in more than 8ppm,even with extended times. The only way to reach the recommended 10ppm minimum is with the addition of oxygen."
I guess I would believe White and Zainasheff, and continue to use oxygen in my beers.
TheZymurgist
Well-Known Member
See, that's exactly what I was thinking. I'm pretty sure most of the excess O2 will get scrubbed out along with the CO2 that's produced during fermentation.
After reading the article, I'm not so sure about the o2 getting scrubbed by the Co2. Partially absorbed maybe. But from what he was saying, it doesn't. Maybe past a certain point?
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