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kal
Forum Administrator
Joined: 12 Dec 2010
Posts: 11122
Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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 Link Posted: Mon Feb 22, 2016 12:44 am Post subject: |
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Interesting point. So if look at the White Labs experiment they talk about in the Yeast book (page 79) they say:
| Quote: | | Injected pure O2 into 5.3 gallons of 1.077 wort using a .5 micron stone at a flow rate of 1 LPM. 30 seconds pure O2 produced 5.12 ppm, 60 seconds gave 9.2 ppm, and 120 seconds gave 14.08 ppm |
So they did not do it inline like you did.
Your times are very low (only a few seconds). For example, for a 5 gallon batch if I want 10ppm your spreadsheet tells me I'd have to flow pure O2 at a rate of 1 L/min for only 8 seconds, not 60. Even if you do double (16 seconds) that seems really low compared to the Wyeast experiment.
So I take it you're super-saturating the wort only a few a few seconds during the chilling given that it's an in-line O2 stone you're using? Ie: It may take you 20 mins to chill but you're only using the O2 stone for a few seconds at the end of the flow?
Kal
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chastuck
Joined: 06 Oct 2013
Posts: 193
Location: Beckenham, Kent, UK
Drinking: Bitter
Working on: IPA
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| Link Posted: Mon Feb 22, 2016 11:42 am Post subject: |
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That's correct. I only run the oxygen at the end of the wort flow, not the entire cooling time.
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andrzejk2
Joined: 21 Aug 2013
Posts: 25
Location: Lubin, Poland
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Master
Joined: 30 Jan 2016
Posts: 171
Location: Virginia Beach, VA
Drinking: Naked Singularity Stout, Hurricane Bohemian Pilsner, Pineapple Cider, Ich bin ein Berlinerweiss, AbbyNormal Glutton Free Lambic
Working on: Vienna Lager. Witty name to follow.
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| Link Posted: Sun Apr 09, 2017 10:35 am Post subject: |
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Not the same setup, but for oxygenation, I've been chilling the wort in my plate chiller to take the bulk of the heat out, then using the cooling coil in my conical to bring it the rest of the way down to pitching temperature (hard to get below 90 degrees in summer with our water temps) and once the wort is chilled, I put an oxygenation stone in the dump valve port, turn the O2 on to .5L/min open the dump valve and let it percolate for a few minutes, then pitch and seal.
Not worried if I waste a bit of O2, as I'm feeding off my 244 Cubic Foot tank for my cutting torches.
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Cbrave
Joined: 21 Jun 2017
Posts: 6
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| Link Posted: Fri Jun 23, 2017 1:47 am Post subject: |
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I'm sure it's insignificant with threading at the homebrew level but all sanitizing solutions require a clean surface to be effective. It's not true that sanitizing agent can kill the bugs in grease and grime by merely soaking on top of it.
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Firebrewmedic43
Joined: 23 Dec 2014
Posts: 104
Location: Tennessee
Drinking: barrel-aged Foreign Export Stout
Working on: Helles
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| Link Posted: Thu Jul 06, 2017 2:26 am Post subject: inline O2 |
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I posted this pic on another thread but meant to do it here.
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