Oxygenation and Yeast.

[bishopbrew]

So I'm curious if someone has some actual facts as to the exact ppm yeast needs and a time and regulator pressure equation to get there. I've been reading a lot about oxygenation and it seems like people are all over the place. Some saying to just blasting the wort for 30 seconds through an stone, others saying to inline oxygenate for half the wort chill. Some say that over oxygenation is a worry, others saying the only worry is waste of oxygen. Palmer doesn't even address straight oxygenation, only the shake and aquarium bubbler aeration.
I understand that there are a lot of variables even just pumping the wort to add pressure will increase it's ability to absorb oxygen. I just wish there was someone out there with a collection of hard facts. So you know what to do if you're inline oxygenation or if you're doing it directly into your fermentor. I'm also not very interested in "what works" I want to know facts, or at least why it works.
I want to create a pump operated inline oxygenator post chill for 15gal batches but I don't know what regulator, what size micron stone, what I should set my regulator for and how long. Info? anyone? Thanks

 

[jbsg02]

[ame]https://www.youtube.com/watch?v=75gpehf_6Gk[/ame]

From wyeast themselves

 

[clockwise]

^ Nice video. Vindication!

I typically shake it in 15 second increments, let more air in and repeat for a total of 4 shakes. It was just a guestimate from everything that I've read.

 

[DurtyChemist]

I wonder what the difference in shaking vs pouring back and forth between buckets 3-4 times is.

 

[JustLooking]

I wonder what the difference in shaking vs pouring back and forth between buckets 3-4 times is.

13.2 oz of wort lost to the floor. :cross:

 

[m00ps]

I wonder what the difference in shaking vs pouring back and forth between buckets 3-4 times is.

I think shaking would be much more effective. When I;m done shaking there is a huge bubbly layer on top inches thick. I figure I'd have to vigorously pour 8 or 9 times to trap that much oxygen along the way with pouring

 

[bishopbrew]

I'm not talking about just good enough though. I understand I can get 8ppm shaking 5 gallons, that's what I do. But there's no way I'm shaking 15gal. Not to mention I want the recommended 12-15ppm which is only available with pure oxygen. I just want to know from someone who has a dissolved oxygen sensor what it takes to do that in an inline or other oxygenator.

 

[jbsg02]

I'm not talking about just good enough though. I understand I can get 8ppm shaking 5 gallons, that's what I do. But there's no way I'm shaking 15gal. Not to mention I want the recommended 12-15ppm which is only available with pure oxygen. I just want to know from someone who has a dissolved oxygen sensor what it takes to do that in an inline or other oxygenator.

The standard method with pure oxygen and a stone is 1 liter per minute of pure oxygen for 1 minute.

 

[eadavis80]

One way I've found that's cheap and easy is to pour your wort through a stainless steel mesh strainer. Does two things - eliminates hop crap and sludge and aerates too! I do my aeration after this, but I know after my kettle has been emptied into my primary bucket through the strainer there is a huge layer foam! No more shaking the bucket for me.

 

[bishopbrew]

The standard method with pure oxygen and a stone is 1 liter per minute of pure oxygen for 1 minute.

Thanks, What is the rate of oxygen in that formula? Full gas? Low psi?

 

[dstar26t]

reference this thread

 

[jokingscroll]

check this guy out
http://morebeer.com/products/pro-series-oxygenation-assembly.html

 

[grathan]

I've over-aerated and under-aerated. It's a personal preference.

You're probably thinking I would hate to waste a batch experimenting, but perhaps you may waste 20 in indecision.

Over-aerating to me tastes weak. Under-aerating has a lot of flavor. Some yeast strains are strong flavored to begin with and some need oxygen to help from dropping early. For most beers with a decent-sized pitch you should use 20 seconds or less.

 

[DurtyChemist]

I think shaking would be much more effective. When I;m done shaking there is a huge bubbly layer on top inches thick. I figure I'd have to vigorously pour 8 or 9 times to trap that much oxygen along the way with pouring

Try it one time. I usually do 4 pours total and I get foam to the top of my bucket. Sometimes the 3rd pour is only half a batch.

I've considered doing an anthems room setup but I would almost rather brew a double batch and do one my way and do one with an oxygen bottle to see if there is a difference.