Some worts would need up to 30 ppm oxygen!

[Finlandbrews]

Here is another statement by the Institute of brewing and distilling which I find bizzare because of the 30 ppm oxygen and I would like to know what you think! I have read about 60 beer books and watched many videos, podcasts and seminars but I decided to take an examination in brewing from that Institute to get some paper to better prove my knowledge. I seem to bump on statements (see a previous post where the IBD states "undermodified malt is heavily in use in Europe and lager malt is termed undermodified") that I've never read before and I think HBT could help clarify whether the info is true or not, or unknown. I will be posting more statements which I find potentially bizarre after all I read from American beer books.

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[NiwotBrew]

Indeed, Chris White talks about 10ppm being ideal, and a mention of up to 15.



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[ncbrewer]

According to the Wyeast website: "Some yeast strains have higher oxygen requirements than others. It is generally safe to assume that you need at least 10ppm of oxygen. 10ppm will supply adequate oxygen in most situations."
http://www.wyeastlab.com/hb_oxygenation.cfm

 

[Finlandbrews]

Indeed, Chris White talks about 10ppm being ideal, and a mention of up to 15.



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I've met him live and he told 8-10 ppm but I believe this might be on a homebrew level. The IBD suggest up to 30 ppm oxygen for high gravities, like in the 1.070's . What is of interest is that advice in comparison to homebrew scale! In fact it is possible that commercial scale requests for much more dissolved oxygen but why so as a concentration is independent of volume (osmotic pressure?) ?

 

[mongoose33]

"....and yeast used."

So it's a combination of gravity and yeast. What type? I have no idea.

 

[day_trippr]

Here is another statement by the Institute of brewing and distilling which I find bizzare[...]I will be posting more statements which I find potentially bizarre after all I read from American beer books.

Fine, but do you think you could manage to keep all of those in one thread?

Cheers!

 

[Finlandbrews]

Fine, but do you think you could manage to keep all of those in one thread?

Cheers!

I would just get less replies as title would not attract attention but would be much more practical.

 

[Hanglow]

Some yeasts need a lot more o2 than others - see chico needs less (sierra nevada for example only use filtered air to aerate) whereas some english yeasts need a lot, which is one of the reasons why the worts are roused during fermentation even with weak bitters with these yeasts. If you were, for example, use one of those yeasts at a cool temperature and a very high gravity I imagine a lot of o2 would be needed to reach the strains full attenuation.


Here's a good example, this is a yorkshire yeast
https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-1333

If you click on "Strain Information" you will see it says

"O3/O4".

Which means it needs between 12 and 16 ppm O2 to reach full attenuation in a 1.040 wort. Now imagine how much it would need for a big beer

 

[Mer-man]

Eh, pitch more yeast.
They need O2 for reproduction/budding, not fermentation.