Originally posted by UnFermentable
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oxygen: When to say when?
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Originally posted by dieharduscfan View PostI have to agree with Unfermentable about only needing a max of 8ppm of compressed air for beers less than 15*P. I won't get rid of the O2 altogether but only use it in the beers over 15*P which can be monitored as normal. But since most of our beers are below the 7.5% range, it seems using compressed air would be the most practicable way of oxygenating the wort on a day to day basis. The last thing I want to do is find out a batch of beer has an off-flavor probably due to over oxygenating(Tossing a batch of beer is my worst nightmare just FYI). Plus, I liked the design from his post. Small but efficient for a small startup Nano brewery which is where I'm at right now. I may change paths once I grow into a larger brewery and start distributing.
You have to love the beer discussions on here. I've learned a lot from just reading the articles on here vs. seminars and classes. Keep up the good articles...
Cheers
Thank you for your reply, i am also just a small start up so I am starting to get my systems in place and wasn't sure whether to get started with air or o2. You guys have helped a lot. I think like yourself I am going to get started with a compressed air set up, then later move on to 02. That way I have both set ups in my brewery if anything was to go wrong with one of them I have another option. As we all know things can go wrong at any moment. Always good to have another option I guess.
I like the idea of using air, I also like that filter system on Amazon, just have to find a suitable compressor in my country.
Is there a recommended pressure to send the air or just a visual check in the sight glass is enough?
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Use as low a pressure as you can get by with....
Pressure depends on your hose, fittings, stone, knockout pressure, etc. Just use a regulator that keeps the pressure low and increase until you see the bubbles you want. I'm guessing you will use 1-2 bar pressure. Smaller bubbles from a quality stone are better. I use a long hose and look at the fermenter sightglass for bubbles. Good luck.Phillip Kelm--Palau Brewing Company Manager--
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Oxygen in a Nano-Brewery
Hey guys, time to revive an old but very useful thread!
We are about to open our 1bbl brewhouse (2bbl unitanks) nanobrewery, and I'm still at a loss of what to do about wort aeration. What do I need to do without purchasing an expensive DO meter? I was thinking some sort of air pump with a filter on it, just pumping through the carb stone on the unitank for a minute or two. Please let me know if you have any feedback.
Best,
Lincoln Slagel
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