I am trying to justify getting a DO meter for my brewery. My new boss tells me that at 15,000 bbl a year we are too small for such an expensive piece of equipment.
My old boss tells me that the DO meter is to the filter man what yeast counting is to the brewer. He knows that I would not brew with out counting the pitch rate and viability of my yeast.
Where do other brewers way in on this?
I would also like to be able to measure the PPM of O2 in my wort….
My old boss tells me that the DO meter is to the filter man what yeast counting is to the brewer. He knows that I would not brew with out counting the pitch rate and viability of my yeast.
Where do other brewers way in on this?
I would also like to be able to measure the PPM of O2 in my wort….
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