Hey all,
Just wanted to get some opinions on adding a second dosing of oxygen for high gravity (20P+) beers. I recently read and heard from a few people that for their higher gravity beers, they've had success with adding some oxygenation 12-24hrs after the initial pitch. Chris White also quoted a study (forget what study it was exactly) that suggested the same. I was wondering if anyone else uses this method or any other similar/different methods for oxygenation with high gravity beers?
We oxygenate inline during the transfer to the fermenter, and haven't had any issues with attenuation, etc., and our yeast has been performing very well, so I'm not sure we need to change up our process. Then again, we're brewing a 24.3P barleywine, and for the pilot batches we have added a second dosing of oxygen after 12 hrs, and the fermentation speed and attenuation were both outstanding. So, I'm considering doing the same for our production run. But, since there are risks of staling/oxidizing the beer, and over-oxygenating, etc., I'm not dead set on adding the second dosing of O2.
Any thoughts and opinions would be awesome, thanks!
Just wanted to get some opinions on adding a second dosing of oxygen for high gravity (20P+) beers. I recently read and heard from a few people that for their higher gravity beers, they've had success with adding some oxygenation 12-24hrs after the initial pitch. Chris White also quoted a study (forget what study it was exactly) that suggested the same. I was wondering if anyone else uses this method or any other similar/different methods for oxygenation with high gravity beers?
We oxygenate inline during the transfer to the fermenter, and haven't had any issues with attenuation, etc., and our yeast has been performing very well, so I'm not sure we need to change up our process. Then again, we're brewing a 24.3P barleywine, and for the pilot batches we have added a second dosing of oxygen after 12 hrs, and the fermentation speed and attenuation were both outstanding. So, I'm considering doing the same for our production run. But, since there are risks of staling/oxidizing the beer, and over-oxygenating, etc., I'm not dead set on adding the second dosing of O2.
Any thoughts and opinions would be awesome, thanks!
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