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bubone
07-30-2009, 08:08 AM
I aered my wort with pure oxygen inline with a air stone.
I do this, all the transport from the chiller into the fermenter.
On a 10 hl ( 8.4 bbl ) I pitch 2.1 gallons of slurrie. ( OG 16.50 Plato )
I measure the oxygen with a flow meter, and with the WLP 530 I set the flowmeter on stand 2 ( 2 liter a minute ).
The fermentation takes 3 days. ( 69 ° F )
Last I pitched 4 gallons and aereded it with 9 LPM.
That was way to much, the fermentation was over after 2 days.
Thats is not a problem, but the pH was to low, 4.00 pH
There was no comtamination.
With lager yeast I go up to 9 a 12 liters a minute.

So my question, how long do you aered and with whta fore amount of oxygen.

Cheers,

Kees

Brewery Emelisse
The Netherlands

gabewilson50
07-30-2009, 10:16 AM
O2, no more than 1 liter/min for both lager and ale fermentations. I actually knockout my lagers at ale temperatures and then lower the temperature after start of fermentation, so if you're knocking out your lagers at lager temperatures, you're actually over-aerating your wort (lower temperature = higher solubility, then you're adding 5x the amount you add to your ales).

damoller
11-29-2009, 11:04 AM
Depends on how long knockout is also.