Hi Everyone,
I'm new to this site, but I thought I would see if anyone could help shed some light with some issues we have been having. We just recently purchased a Hach Orbisphere 3100 so that we could measure DO levels and we were initially obtaining higher readings than we would have liked to have seen within our packaged beer. We traced back to the bright tanks and then to the fermenters so that we could see what kind of oxygen pick-up we were getting in the transfer process. Much to our surprise, we were obtaining DO levels of 20-50 ppb in our fermenters and we were surprised as we figured it should be at or near zero. I compared our new meter to another recently-calibrated meter a sales rep brought into the brewery for us and calibration of our unit did not appear to be the issue as the other meter gave the same readings. When dumping our cones we flush CO2 back into the tank through the CIP arm to ensure that oxygen isn't introduced during this process. Does anyone have any idea why we might be obtaining these high O2 readings within the fermenting tanks? Any help is appreciated. Thank you.
I'm new to this site, but I thought I would see if anyone could help shed some light with some issues we have been having. We just recently purchased a Hach Orbisphere 3100 so that we could measure DO levels and we were initially obtaining higher readings than we would have liked to have seen within our packaged beer. We traced back to the bright tanks and then to the fermenters so that we could see what kind of oxygen pick-up we were getting in the transfer process. Much to our surprise, we were obtaining DO levels of 20-50 ppb in our fermenters and we were surprised as we figured it should be at or near zero. I compared our new meter to another recently-calibrated meter a sales rep brought into the brewery for us and calibration of our unit did not appear to be the issue as the other meter gave the same readings. When dumping our cones we flush CO2 back into the tank through the CIP arm to ensure that oxygen isn't introduced during this process. Does anyone have any idea why we might be obtaining these high O2 readings within the fermenting tanks? Any help is appreciated. Thank you.
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