Anybody in AU selling those mini oxygen regulators for disposable tank

[slash22000]

I've seen a few Aussie retailers advertise oxygen aeration kits but the ones I can find are out of stock. Maybe somebody accidentally bought two and doesn't want their second one?

I can get them from America but I don't want to wait weeks for delivery and I'd rather not pay $50 shipping for 200 ******' grams of equipment. Straight up highway robbery. :angry:

Cheers.

 

[sp0rk]

MHB does and i believe Connorbreware does as well

 

[slash22000]

Cheers. The one at Connor Breware is the sort of thing I'm talking about but they've been out of stock since forever.

The one at MHB is crazy expensive, it must be a different type of system?

 

[sp0rk]

from what i understand, MHB's one is a proper regulator with a flow gauge etc
all the cheaper ones are just a sort of bleed valve

 

[Truman42]

Do we really need these or are they just another bit of brewery bling? I know of many a brewer who produces competition winning brews and all they do is shake the **** out of the fermenter a couple of times?

 

[vortex]

Bernzomatic cylinders are becoming hard to come by; I heard they'd gone under. Not the best value either, the OxyTurbo bottles hold more oxygen for not much more $$.

The regulator for the one MHB sell are also available from Reece Plumbing, the regulator is part number OTS200RO. Requires a 3/8" female to 1/2" male reducer, 1/2" JG fitting to connect standard JG line. Stone is a flare fitting 0.5micron stone, plus JG flare fitting. Reg was $75, bottle is about $50.

JG fittings are best for this setup IMO as it's easier to sanitise.

Truman; other methods work, but regarding O2, the results are proven. Google it.



O2 Reg Adapter by auvortex, on Flickr

 

[sp0rk]

shaking the **** out of it and a bee's dick worth of olive oil works for me...

 

[slash22000]

Bernzomatic cylinders are becoming hard to come by; I heard they'd gone under. Not the best value either, the OxyTurbo bottles hold more oxygen for not much more $$.

The regulator for the one MHB sell are also available from Reece Plumbing, the regulator is part number OTS200RO. Requires a 3/8" female to 1/2" male reducer, 1/2" JG fitting to connect standard JG line. Stone is a flare fitting 0.5micron stone, plus JG flare fitting. Reg was $75, bottle is about $50.

JG fittings are best for this setup IMO as it's easier to sanitise.

Truman; other methods work, but regarding O2, the results are proven. Google it.



O2 Reg Adapter by auvortex, on Flickr

Thanks for that mate - good information!

Where do you get the Oxyturbo bottles from? Can you special order them at Bunnings like the Bernzo or is there a distributor?

 

[browndog]

Do we really need these or are they just another bit of brewery bling? I know of many a brewer who produces competition winning brews and all they do is shake the **** out of the fermenter a couple of times?

You CAN manually get air in there by stirring with a spoon or even an aquarium pump and airstone, but pure oxygen is the ducks nuts of it. As far as oxygenating the wort goes, your ferments will be quicker and you should see your final gravities drop lower than an unoxygenated wort would. I can attest to this with first hand experience.

 

[vortex]

Thanks for that mate - good information!

Where do you get the Oxyturbo bottles from? Can you special order them at Bunnings like the Bernzo or is there a distributor?

Reece have them too, sorry I should have mentioned

 

[Hippy]

Do we really need these or are they just another bit of brewery bling? I know of many a brewer who produces competition winning brews and all they do is shake the **** out of the fermenter a couple of times?

You can notice a huge difference in the quality of your beer ,ie much cleaner tasting and much better attenuation from your yeast. I would recommend it to anyone.

 

[stux]

You can notice a huge difference in the quality of your beer ,ie much cleaner tasting and much better attenuation from your yeast. I would recommend it to anyone.

Big +1 on that.

Much more vigourous fermentation too.

My best brews have all been *after* I got the O2 setup from MHB.

Maybe you can get similar results with an aquarium pump. I never tried it, and its fairly hard to shake the **** out of a 60L fermenter


Which meant I had to beat the crap out of the wort... which I did... but compared to O2, I was probably wasting my time.

Couple minutes of O2, and I'm done.

 

[Truman42]

I must admit shaking a fermenter is a PITA. I usually cant get it to seal properly and wort leaks out every where. When I do get it sealed properly I cant get the bloody lid undone. So youve won me on an oxygen kit.

 

[slash22000]

Thing is even if you shook the fermentor for a month, or used a pump to pump in air, you'd never get the recommended oxygen saturation since air itself doesn't have enough oxygen in it.

 

[browndog]

Thing is even if you shook the fermentor for a month, or used a pump to pump in air, you'd never get the recommended oxygen saturation since air itself doesn't have enough oxygen in it.

I'm pretty sure that statement is not correct, it just takes about 10 minutes rather than 1 minute.

 

[vortex]

Aww, not this **** again?

Homebrewers have several aeration/oxygenation methods available to them: siphon sprays, whipping, splashing, shaking, pumping air through a stone with an aquarium pump, and injecting pure oxygen through a sintered stone. We have tested all of these methods using a dissolved oxygen meter and have found that, when using air, 8 ppm of oxygen in solution is the best that you can achieve. Injecting oxygen through a stone will allow much higher dissolved oxygen levels.

http://www.wyeastlab.com/hb_oxygenation.cfm

 

[slash22000]

I'm pretty sure that statement is not correct, it just takes about 10 minutes rather than 1 minute.

http://www.wyeastlab.com/hb_oxygenation.cfm

"10ppm will supply adequate oxygen in most situations." (below 1.065 OG)

"When using air, 8 ppm of oxygen in solution is the best that you can achieve. Injecting oxygen through a stone will allow much higher dissolved oxygen levels."

http://www.hamiltoncompany.com/products/sensors/c/1016/

"Ale strains usually need between 8-12 ppm, lager strains require slightly higher amounts (10-15 ppm)."

 

[browndog]

http://www.wyeastlab.com/hb_oxygenation.cfm

"10ppm will supply adequate oxygen in most situations." (below 1.065 OG)

"When using air, 8 ppm of oxygen in solution is the best that you can achieve. Injecting oxygen through a stone will allow much higher dissolved oxygen levels."

http://www.hamiltoncompany.com/products/sensors/c/1016/

"Ale strains usually need between 8-12 ppm, lager strains require slightly higher amounts (10-15 ppm)."

So you can get the 8ppm required for ale yeast with air.

 

[browndog]

Aww, not this **** again?



http://www.wyeastlab.com/hb_oxygenation.cfm

I don't see how that relates to Slash22000's comment.

 

[vortex]

I don't see how that relates to Slash22000's comment.

It was related to your post, the one directly above it, suggesting that plain air will give the same o2 saturation rate as pure o2.

The subject of aeration/oxygenation with pure o2 has been done to death. The benefits of o2 v's plain air are well known and documented, as are the maximum oxygenation saturation rates for the various air infusion methods. There's no reason to question any of it.

 

[slash22000]

So you can get the 8ppm required for ale yeast with air.

I don't think anybody is arguing that you NEED an oxygen system, obviously thousands of people make beer without it every day. Yes, a maximum saturation of air will give you minimum required oxygen levels.

The way I see it though, if you're going to spend thousands on brewing equipment - fridges, pots, chillers, Braumeisters, kegerators, etc etc - for the sake of a better beer, why disregard oxygen as a factor? We pay so much attention to yeast pitching rates, temperatures, hot/cold breaks, chilling, finings, cold crashing etc to produce a superior brew, so why not oxygen? It's a relatively inexpensive addition to a brewery and has a demonstrated benefit to every beer you make, especially at higher gravity.

 

[browndog]

It was related to your post, the one directly above it, suggesting that plain air will give the same o2 saturation rate as pure o2.

The subject of aeration/oxygenation with pure o2 has been done to death. The benefits of o2 v's plain air are well known and documented, as are the maximum oxygenation saturation rates for the various air infusion methods. There's no reason to question any of it.

I never said you would get the same level of saturation mate. I said it takes longer. And as Slashes post shows, you can achieve 8ppm with air which is the minimum required dose for ale yeast. So by saying "Thing is even if you shook the fermentor for a month, or used a pump to pump in air, you'd never get the recommended oxygen saturation" is misleading.

 

[Bada Bing Brewery]

:icon_offtopic: dont want to derail the thread but is there evidence that the beer actually tastes better using O2 or is this inferred because the yeasties work faster/more efficiently? Sorry for derail......
Cheers
BBB

 

[stux]

I never said you would get the same level of saturation mate. I said it takes longer.

Actually, I believe you did.

And you just said it again too.

The point is, it doesn't just take longer. It doesn't happen at all.

 

[stux]

:icon_offtopic: dont want to derail the thread but is there evidence that the beer actually tastes better using O2 or is this inferred because the yeasties work faster/more efficiently? Sorry for derail......
Cheers
BBB

Anecdotally, I believe my beer tastes better

 

[slash22000]

:icon_offtopic: dont want to derail the thread but is there evidence that the beer actually tastes better using O2 or is this inferred because the yeasties work faster/more efficiently? Sorry for derail......
Cheers
BBB

I don't have any graphs or anything in front of me, but it's a matter of yeast health, especially in high gravity beers. Consider low oxygen levels being similar to under-pitching yeast. Imagine you're limited to a single packet of yeast. That'll be enough for some beers but not for others. In some huge beers it won't be anywhere near enough. That's basically the matter of air VS pure oxygen.

You need a certain O2 level for the healthiest yeast and it's not possible to reach that saturation of oxygen from plain air. It's (obviously) possible to reach enough O2 saturation for fermentation to start and finish, but it's not ideal conditions for your yeast. It's enough, but it's not "good".

In high OG wort or with certain yeast strains, there is no way to reach adequate oxygen saturation without pure O2.

 

[Bada Bing Brewery]

I don't have any graphs or anything in front of me, but it's a matter of yeast health, especially in high gravity beers. Consider low oxygen levels being similar to under-pitching yeast. Imagine you're limited to a single packet of yeast. That'll be enough for some beers but not for others. In some huge beers it won't be anywhere near enough. That's basically the matter of air VS pure oxygen.

You need a certain O2 level for the healthiest yeast and it's not possible to reach that saturation of oxygen from plain air. It's (obviously) possible to reach enough O2 saturation for fermentation to start and finish, but it's not ideal conditions for your yeast. It's enough, but it's not "good".

In high OG wort or with certain yeast strains, there is no way to reach adequate oxygen saturation without pure O2.

Thanks for that - I still wonder though if someone could actually taste a difference in a randomised trial ...... O2 beer vs shake the **** out of the cube beer??
Cheers
BBB

 

[slash22000]

Effectively, you're eliminating a variable, much like fermenting at a certain temperature or calculating your yeast pitching rate eliminates variables.

Wort without adequate oxygen equals:

- Low and sticky fermentation
- Off flavours
- Poor yeast crop
- Low ester/ alcohol production

Shaking the cube might give you enough oxygen, it might not. On a standard gravity beer <1.060 OG, it probably will. But if you can inject oxygen, you eliminate that variable. You know for a fact that low oxygen will never be a problem. I'm willing to spend a bit of money on that.

 

[Bada Bing Brewery]

Effectively, you're eliminating a variable, much like fermenting at a certain temperature or calculating your yeast pitching rate eliminates variables.

Wort without adequate oxygen equals:

- Low and sticky fermentation
- Off flavours
- Poor yeast crop
- Low ester/ alcohol production

Shaking the cube might give you enough oxygen, it might not. On a standard gravity beer <1.060 OG, it probably will. But if you can inject oxygen, you eliminate that variable. You know for a fact that low oxygen will never be a problem. I'm willing to spend a bit of money on that.

O2 is the variable - the amount of it is the question. Anyway if you guys keep feeding your yeasties from the bottle we'll create yeasties who only want to be bottle fed - it's a slippery slope
Cheers
BBB

 

[CONNOR BREWARE]

Sorry for any disappointment, we've been consolidating and working hard on an expansion that will be ready for release shortly.

We have a shipment landing in about 4 or 5 days and some very flexible brewers have been patiently waiting since a glitch on our site let them order when we unexpectedly ran out of stock. We will be offering said brewers a 10% discount on their next purchase.

For anyone else who is certain they want a kit let me know and we can organise a per-order. They should be on the shelf by Friday.

Cheers

Ciro