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The idea is that the oxygen is directly absorbed by the yeast. I have not got around to measuring it yet but I suspect that the DO2 level stays very low.

Use the right yeast for the job: it is pretty routine to bottle carbonate a beverage at ~12% alcohol, a pH about 3 and poor nitrogen status despite which we achieve 12 g/l (6 volumes) of carbonation. We've been doing it for many years, it's called the champagne method. No need for a starter...

Palladium works less well than platinum as it is less inert: it's basically halfway between nickel and platinum (not conicidentally, the three form a column in the transition metals on the periodic table). A palladium coated electrode would be cheaper but would require periodic replacement, I...

From memory palladium is added to Ti alloys as a beta phase stabiliser to improve mechanical properties. (I started out many years ago as a trainee Aeronautical Engineer in the defence forces). Note the comment that "regular maintenance, cleaning, and replacement of pieces are needed for high...

Wheat flour is used as a protein source, not wheat starch. Starch is basically made from what remains after pulling the proteins out of a flour slurry. Literally pulling: the process is almost entirely mechanical. FWIW, the glue used for VB stubby labels and the like used to come from National...

As far as I am aware the peroxide moeities* remain bound to the electronically active anode surface until they react to form the oxygen. The hydronium ions and the peroxide moeities are negatively charged so they bind to the anode surface (which, by definition, is positively charged). The oxygen...

Starch of whatever stripe is basically an adjunct, useful to make a beer lighter in body and lower in cost. If the starch is pure, can be gelatinised adequately and there's enough enzyme activity in the mash, it will have much the same effect as adding sugar. Before the rise of industrial...

The stated maximum (~15 mg/l @ 0 oC) is for water in equilibrium with air at atmospheric pressure*. Henry's law applies, so for O2 at STP the equilibrium point is higher. For O2 under pressure, the equilibrium point is higher again. The Henry's law coefficient reduces with temperature** so at...

I think it's a minor concern. When I was using an O2 bottle + sinter setup I had a couple of brews that show evidence of oxidation which I sheeted back to the oxygen. One of them was definitely my fault, I oxygenated the wrong cube for the wrong time. Where this might be of concern is that...

I was very concerned about the production of chlorine from residual chloride, I am hypersensitive to halophenols. Basically chlorine formation is related to excess drive voltage ("overvoltage" is the term used in analysis of electrolysis). Using a controlled current source at a very low current...

Yes.

This is an offshoot of a commercial application in wine, the idea from the get go was to use the medium as the electrolyte.

Please note that I amended that equation as I realised that I couldn't remember all of it. I also took out the comment about the stab in the dark. As for the time thing, as I said previously, take it or leave it. I see it a bit like no chill: yes no-chill takes a lot longer than a wort chiller...

I can't remember the exact equation, but something like (Flow rate x time x column height ) / (average bubble diameter^N * x bubble velocity) will give you an approximation of O2 that actually goes into the wort. * This is the bit I can't remember, I think it's the 2/3 power. BTW bubble...

More like 90%: see post # 695 in the oxygenation thread

I *think* you are correct that the slow addition is actually better but I don't yet have enough evidence to claim that. It certainly helps when doing a second add during fermentation, a situation where I suspect stripping by the fermentation gas reduces the effectiveness of a gas O2 add...

The circular cross section came about because the original use for these particular electrodes was in wine barrels so I made something that can be inserted through a standard MLF bung which has a 9mm hole in it. Larger electrodes will be flat. Yes the glass section is expensive, both in raw...

The major difference between starches is the gelatinisation temperature, so wheat starch is much the same as any other starch, just harder to use (high Tgel). You can substitute another starch such as common cornflour and probably get better results. Most "cornflour" sold in Australia used to...

Yeah, sorry about that, but I don't know how fix it. The Flickr page is mostly for bicycle pics: my son, who acts as my social media advisor,* says that anything that isn't bike related should be kept out of the main feed so as to keep it "on message". The only way I've found to do that is to...

Sorry to be the naysayer but this isn't true. Firstly, you want enough oxygen for the yeast to be able to make enough ergosterol and fatty acids to survive the alcohol they will generate, generally around 10 - 15 mg/l O2. You don't want more than that, it just invites problems including...