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For those of you who say it cant happen....
We recently got a different sintered stone. during knockout i noticed the bubbles were much finer (it was same micron stone as our last one) so i slowed the flow down to just barely registering on the regulator.
Well long story short the wort was severely over oxygenated. Ive never had happen before, and i was starting to think it wasnt possible. I repitched 1.5 liters of 50% solids slurry into a 1.5 bbl batch. The airlock activity started about normal, maybe a little quicker, brewed on a thursday, checked it on friday for normal activity and didnt see it again till monday. I came back after the weekend expecting to be able to raise the temperature up to 72 degrees, but it was still blowing off (we have about 25 gallons headspace and only see a blow off once in a while, and definitely not on the 4th day) I checked the gravity, it was still at 1.025. This beer was a 1.053 original gravity so i thought that was also weird. It blew off for another 3-4 days! when i tasted it after it had slowed down it tasted very odd. The ph of the finished beer was also around 3.8 ph. I know for almost certain it didnt have an infection.
so the yeast must have been stuck in aerobic fermentation for much longer than expected and kept budding and reproducing instead of fermenting my wort. leaving off flavors in the finished beer.
What kind of setup would someone suggest for a small brewery that wants to try out injecting sterile air? a small oil less air compressor with an inline sterile filter?
We recently got a different sintered stone. during knockout i noticed the bubbles were much finer (it was same micron stone as our last one) so i slowed the flow down to just barely registering on the regulator.
Well long story short the wort was severely over oxygenated. Ive never had happen before, and i was starting to think it wasnt possible. I repitched 1.5 liters of 50% solids slurry into a 1.5 bbl batch. The airlock activity started about normal, maybe a little quicker, brewed on a thursday, checked it on friday for normal activity and didnt see it again till monday. I came back after the weekend expecting to be able to raise the temperature up to 72 degrees, but it was still blowing off (we have about 25 gallons headspace and only see a blow off once in a while, and definitely not on the 4th day) I checked the gravity, it was still at 1.025. This beer was a 1.053 original gravity so i thought that was also weird. It blew off for another 3-4 days! when i tasted it after it had slowed down it tasted very odd. The ph of the finished beer was also around 3.8 ph. I know for almost certain it didnt have an infection.
so the yeast must have been stuck in aerobic fermentation for much longer than expected and kept budding and reproducing instead of fermenting my wort. leaving off flavors in the finished beer.
What kind of setup would someone suggest for a small brewery that wants to try out injecting sterile air? a small oil less air compressor with an inline sterile filter?
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