16 replies to this topic

[brewskee]

Title says it all.

[NWPines]

I'm selling my Therminator if you're interested:https://www.brews-br...mp;#entry138253

[MtnBrewer]

Can't help you with the plate chiller but you can get O₂ setups at many homebrew shops. I think NB carries them and I know HBA does because that's where I got mine. B3 may also have them (cuz they have everything).This includes a regulator for a Bernzomatic oxygen bottle, a SS airstone (0.5 micron?) and a few feet of tubing to connect one to the other. Come fully assembled. Now if all you're looking for is a replacement airstone, I'm not sure where to go to get them. I'd look at NB or B3 (again, because they have everything) first.

[brewskee]

I guess my question is what is the best aeration method? I read in NBLB that shaking is actually a pretty good method, and may even defer the need for an airstone at all...

[ChefLamont]

I guess my question is what is the best aeration method? I read in NBLB that shaking is actually a pretty good method, and may even defer the need for an airstone at all...

I think any method can get you to O2 saturation, it is just a matter of time and effort. I don't remember the exact amount of shaking that needed to be done for proper aeration, but I remember thinking my arms would have fallen off long before that happened.

[brewskee]

I think any method can get you to O2 saturation, it is just a matter of time and effort. I don't remember the exact amount of shaking that needed to be done for proper aeration, but I remember thinking my arms would have fallen off long before that happened.

I believe it's around 10 minutes.

[MtnBrewer]

dagomike did some experiments and found that the best method was to oxygenate the headspace and stir the wort with something like a paint stirrer or lees stirrer. According to his results this produced the proper amount of oxygenation without over oxygenating.

[chuck_d]

I think any method can get you to O2 saturation, it is just a matter of time and effort. I don't remember the exact amount of shaking that needed to be done for proper aeration, but I remember thinking my arms would have fallen off long before that happened.

What's O2 saturation? Using air with a pump and diffusion stone you'll saturate at about 8ppm. Using pure O2 you can get up to 40ppm (maybe higher not sure). Note that 40ppm would almost certainly be detrimental to your beer.

[MtnBrewer]

What's O2 saturation? Using air with a pump and diffusion stone you'll saturate at about 8ppm. Using pure O2 you can get up to 40ppm (maybe higher not sure). Note that 40ppm would almost certainly be detrimental to your beer.

I don't know but it would depend on temperature. I think he said this method would get to about 12ppm but that was on the other board so I can't look it up.

[djinkc]

I have an unused shirron plate chiller if you're interested. 66207 zip

[brewskee]

What's O2 saturation? Using air with a pump and diffusion stone you'll saturate at about 8ppm. Using pure O2 you can get up to 40ppm (maybe higher not sure). Note that 40ppm would almost certainly be detrimental to your beer.

-1According to NBLB, the yeast will actually consume all of it and the rest will dissolve out of solution because of CO2 production.

[brewskee]

I have an unused shirron plate chiller if you're interested. 66207 zip

I'm in Lawrence. How much for it and how well does it work?

[djinkc]

Check out my post on the LBG forum

[MtnBrewer]

-1According to NBLB, the yeast will actually consume all of it and the rest will dissolve out of solution because of CO2 production.

Too much can harm the yeast.

[RommelMagic]

Too much can harm the yeast.

+1Forgot where I read it, but it was a respectable source. Come to think of it, did BYO recently have a big yeast article recently?

[brewskee]

Too much can harm the yeast.

I'm just quoting the book...and if you've read it, I think you know that this guy knows his shit a little more than we do!

[chuck_d]

I'm just quoting the book...and if you've read it, I think you know that this guy knows his shit a little more than we do!

From the MBAA Practical Handbooks for the Specialty Brewer Volume 2 (part of my required reading for Siebel)

How can the saturation DO be estimated for a given wort?Saturation DO from compressed air = 9.4ppm * g * t * e * pSaturation DO from bottled oxygen = 44.2ppm * g * t * e * pwhere g, t, e, and p are correction factors for gravity, temp, elevation and hydrostatic fermenter pressure

Is it possible to "overaerate" wort?Overaeration is a concern when pure oxygen is used, because DO levels greater than 40 ppm can be achieved. DO at these levels stimulates too much yeast growth and can have a negative effect on beer flavor (e.g., excesive higher alcohols and vicinal diketones) and yeast health. Excessive aeration with pure oxygen can even "poison" brewer's yeast, thus also affecting fermentation vigor. When air is used as an oxygen source, it is generally not possible to overaerate wort.

Edited by chuck_d, 27 August 2009 - 08:22 PM.