Hi all...
We are trying to dial in our wort dissolved oxygen at the brewery to get a DO in the range of 8-10 ppm (our desired levels vary slightly from beer to beer). Our current process is to brew 3 80 bbl batches into a 240 bbl fermenter. We generally pitch our yeast during our first knockout and only oxygenate during our first knockout. We have found that the yeast take up most of the O2 within 2 hours or so. My question is: if we oxygenate to ~24 ppm during the first knockout, would that be equivalent to ~8 ppm after 3 knockouts pre yeast pitch? I know that your suggestions may be to pitch the yeast at the end of the 3rd knockout, but there are quite a few reasons why we won't be able to do that. Any info on this would be greatly appreciated!
We are trying to dial in our wort dissolved oxygen at the brewery to get a DO in the range of 8-10 ppm (our desired levels vary slightly from beer to beer). Our current process is to brew 3 80 bbl batches into a 240 bbl fermenter. We generally pitch our yeast during our first knockout and only oxygenate during our first knockout. We have found that the yeast take up most of the O2 within 2 hours or so. My question is: if we oxygenate to ~24 ppm during the first knockout, would that be equivalent to ~8 ppm after 3 knockouts pre yeast pitch? I know that your suggestions may be to pitch the yeast at the end of the 3rd knockout, but there are quite a few reasons why we won't be able to do that. Any info on this would be greatly appreciated!
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