Recent content by bshb

not sure this necessarily true, apparently in a continuation of white labs oxygen study (from yeast: the practical guide to beer fermenting) they measured the dissolved oxygen levels of 12 craft breweries and found that 9 were under 9ppm, 1 was bang on 9ppm, and 2 were above 23ppm. so i think...

as far as i've read 15ppm is too high, 8-10ppm is recommended, if you are brewing a high gravity beer then you're better off introducing o2 again after 12 hours (one cell division). given that there are a lot of factors that will effect o2 take up i haven't come across a specific formula but i...