Wrayza
Active Member
- Joined
- 12/7/13
- Messages
- 33
- Reaction score
- 9
So I'm finding mixed opinions while searching, this might end up being a good little experiment.
Here's what I've stupidly done.
Brewing an AG 23L Belgium strong dark, OG 1.079 and adding candi sugar to fermenter later. Would be 1.091 if I had have added it with everything else.
Wyeast Belgium Ale #1214, over the top 16L starter (1.032 using LDME) which should result in around 500 billion cells, no problem there. Fermented, crashed, drained and 1.079 wort pitched on to cake today.
Decided to give it 90 seconds of pure o2. Opened my new o2 regulator all the way, I didn't even consider flow rate!
Later I estimated the flow rate I had used with a plastic bag within a 1L disposable water bottle and a stopwatch.
Easily 6L per minute!
Needless to say I've ordered a flow meter and won't use pure o2 again until it arrives.
I'll update with any activity and the final result. Maybe worth mentioning the wort was 16-17 degrees when I aerated, I'm hoping o2 is less soluble in lower temperatures.
Here's what I've stupidly done.
Brewing an AG 23L Belgium strong dark, OG 1.079 and adding candi sugar to fermenter later. Would be 1.091 if I had have added it with everything else.
Wyeast Belgium Ale #1214, over the top 16L starter (1.032 using LDME) which should result in around 500 billion cells, no problem there. Fermented, crashed, drained and 1.079 wort pitched on to cake today.
Decided to give it 90 seconds of pure o2. Opened my new o2 regulator all the way, I didn't even consider flow rate!
Later I estimated the flow rate I had used with a plastic bag within a 1L disposable water bottle and a stopwatch.
Easily 6L per minute!
Needless to say I've ordered a flow meter and won't use pure o2 again until it arrives.
I'll update with any activity and the final result. Maybe worth mentioning the wort was 16-17 degrees when I aerated, I'm hoping o2 is less soluble in lower temperatures.