Most everyone here uses disposable oxygen tanks from the hardware store...they're with the welding supplies. Some filter it, but most don't. I don't think I've heard of anyone using medical grade O2.ALPS said:What is the preferred source of oxygen? Does it need to be medical grade?
catfish said:The oxygen for brewing is like the water. If you're willing to breathe it it should be okay for brewing with.
catfish said:The oxygen for brewing is like the water. If you're willing to breathe it it should be okay for brewing with. I dump my wort back and forth between two buckets a few times. It's worked so far.
Yeast need oxygen in order to multiply...you want them to have as much O2 as you can give them during the first 12-18 hours. Once the O2 is gone they switch over to turning sugar into alcohol...after that O2 will cause your beer to stale early. So yes you're correct, when pitching oxygen is good, when racking or bottling it's bad.madrean said:it seems from my limited understanding that aeration is important when you are getting your initial yeast wakeup going (activation)?
orfy said:Will it make it noticably better or just get things going faster?
I received a few medical O2 tanks when my mother-in-law past away (MSRIP) due to emphezima. I just put the stone on the other end of the hose and run the O2 for about 30 seconds. Prior to the tanks, after doing a partial boil, I'd pour 2.5-3 gallons of cold filtered water from 7' above the fermenter and when the wort temp had dropped, I'd pour it (roughly) into the fermenter as well. I noticed that the fermentation seemed to start a few hours earlier when using the O2.El Pistolero said:Most everyone here uses disposable oxygen tanks from the hardware store...they're with the welding supplies. Some filter it, but most don't. I don't think I've heard of anyone using medical grade O2.
El Pistolero said:Yeast need oxygen in order to multiply...you want them to have as much O2 as you can give them during the first 12-18 hours. Once the O2 is gone they switch over to turning sugar into alcohol...after that O2 will cause your beer to stale early. So yes you're correct, when pitching oxygen is good, when racking or bottling it's bad.
Now that's just crazy talkorfy said:I get all confused with US and UK gallons so I've decided I'm going to brew metric!
I would have used those exact same words two weeks ago...White Labs Irish Ale Yeast made me glad I had that blow off tube handy.DeRoux's Broux said:nope, i've never used a blow-off tube. but, i use a 6.5 gallon carboy and have control over my fermentation temperatures. so, no higher ferm temps=no over active fermentations that get get out of control.
DeRoux's Broux said:hum? was that @ 66 degrees too?
Pretty close I think...wasn't over 68. The way that thing was churning, I can't believe it would have made much difference if it was 60.DeRoux's Broux said:hum? was that @ 66 degrees too?
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