Get into O2 guys, if you're serious about nicer beer

[Coldspace]

Helles can be delicious, tasted Les (the wheaty ones) Helles at the club last Friday, bloody good, dangerously so if you are driving.
Sounds like a fair investment on your O2 system, at 9oC you finished faster, got better attenuation and the beer tastes better.
Be interesting to see how it responds to the bigger yeast cake/pitch.
Mark

Yeah, the helles is dangerously sensational, 4 schooners can disappear pretty fast....

I pitched a lot of starter yeast, 3 x 3 ltrs all decanted down of course, chilled to 9 degrees, then set controller to 12. It took over night to rise, to 12, then approx 36 hr lag then away she went at approx 12-13 psi. For 44 ltr batch.

Pitched latest batch last night same, chilled to 9, I brewed in morning, filled cubes, dumped them into my swimming pool, they dropped to pool temp in about 2 hrs, then into one of my Chesties which took 6 hrs to pull em down to 9. Siphoned into the kegmenter which was sitting at 9, O2 ,set to 12. Tonight (24 hrs) it well away at 13 psi.

Prob be done in 7 days, then cc for a week, then pressure transfer thru my filter into my 2 cornies.

I won't reuse the cake again, prob be to big after 2 runs plus I have another batch and trying diff yeast.

Cheers

 

[Phoney]

Q:

Approx how many litres per minute does the brewman system spew out with the tap fully on? It froths over like crazy and I'm wondering if I should dial it back a notch.

 

[Liam_snorkel]

yeah dial it back, any bubbles that reach the surface are not making it into the wort

 

[Brewman_]

Q:

Approx how many litres per minute does the brewman system spew out with the tap fully on? It froths over like crazy and I'm wondering if I should dial it back a notch.

Yes dial it back. As Liam_snorkel said, if it is bubbling out your wasting the O2.
As long as you can just see the bubbles on the surface then that is the right rate.

 

[Adr_0]

Make sure to breathe on the surface of the wort while you're carefully watching. Preferably drip some sweat in as well, and peel in some ***-crack grime.

 

[Zorco]

Make sure to breathe on the surface of the wort while you're carefully watching. Preferably drip some sweat in as well, and peel in some ***-crack grime.

You a-working 16 hours days again mate? I highly suggest the kegmenter option. Pressurise O2 into the headspace and shake shake shake. no watching, no exposure, no *** grime. And no waste. I removed the spunding valve and vented so I could smell the ferment 3 days in ---- unreal! delicious!.

I'm onto a good thing with my new equipment...

 

[Rocker1986]

Yes dial it back. As Liam_snorkel said, if it is bubbling out your wasting the O2.
As long as you can just see the bubbles on the surface then that is the right rate.

I think this might be what I did wrong on my first attempt too. I'll dial it back for the next batch and see what happens.

Does it matter if the stone itself sits in only one spot in the FV or should it be moved around in the wort for maximum effectiveness?

 

[MHB]

You need to stir the stone around - if it makes you feel better.
If the stone is near the bottom, the rising bubbles will create quite a lot of mixing, so no need to move it around.
Mark

 

[Radshoes]

I only use raw sugar in my brews and have done since mid 2002, I don’t like the flavour dex adds to my beer. I have tried brew enhancers but I am not a fan of dex so I keep going back to the raw sugar. I normally only add 1kg and I remember thinking the the OG reading of 1060 was a bit odd so I took a second sample to confirm it. I had one 2kg bag of raw sugar from costco in the pantry which i normally use for ginger beer, and it’s no longer there so I must of grabbed the 2kg bag by mistake which would explain the higher OG. So this beer is not like my normal brews….



The beer is very clear, smooth and a bit thiner than normal, it lacks a bit of flavour. It smelts normal, yeast cake appeared the same as my other brews so I don’t think anything got to it. I sanitise everything with sodium percarbonate and sterilise with Oxonia Active.

I have racked the beer to free up my fermenter and will leave it for a week or two so if anything has got to it should show up before I keg it.

I will have another crack with a Coopers Draught can and a kilo of Aldi Raw sugar with the carb stone and air pump and see how it goes but I should probably add an air filter. Normally my beers take 2 sometimes 3 weeks to ferment out and clear up.

From what I have read if I run the pump with the carb stone for 20 mintues into wort at 20 degrees (which it what I have done) I should be able to achive approximatley 8ppm of dissolved oxygen in the wort. With an O2 system you should be able to achive the same or higher in a matter of seconds.

Sorry, I am just catching up here. You do know that dex doesn't actually add flavour to beer yeah?

 

[Adr_0]

Sorry, I am just catching up here. You do know that dex doesn't actually add flavour to beer yeah?

I think he means he doesn't like the flavour dextrose doesn't add.

 

[technobabble66]

Maybe if he's adding a high %-age of sugar, the yeast struggles with a lack of nutrients in the dex, but the trace nutrients of the raw sugar helps prevent their health from deteriorating too much? So maybe the "flavour dex adds" is from the resulting poor yeast health, rather than the dex itself. Just trying to guess what he could be talking about.

 

[Rocker1986]

You need to stir the stone around - if it makes you feel better.
If the stone is near the bottom, the rising bubbles will create quite a lot of mixing, so no need to move it around.
Mark

Thanks mate. I'm waiting for CB to get those oxywands back in stock; in the meantime I just have a stone on the end of a piece of gas line so it's not easy to move it around in the FV.

 

[Stouter]

Yes dial it back. As Liam_snorkel said, if it is bubbling out your wasting the O2.
As long as you can just see the bubbles on the surface then that is the right rate.

Gee I funked that up!
The first one I did had lots of foam as I'd poured from the cube into the fermenter so it was hard to notice what was going on. The second one I did in the cube before transferring and thought it was going great guns with all the foam bubbling up. Slow and steady wins the race eh?!

 

[Rocker1986]

I just took a first FG sample from my Bo Pils, sitting about 1.011 so may have a point or two more to drop but it's tasting fantastic and good aroma too. I can't detect any diacetyl either. I may have mucked up the oxygenation a bit but it's still turned out well even though the fermentation speed didn't really change. Things I'll do differently on the next lager are to put the cube in the fridge the night before pitching day so it comes down lower than bloody 20C, and bubble the oxygen in more slowly and probably for a bit longer too. For ales I'll do my usual routine of chilling the cube for a few hours to drop it to around 20C, and also slower O2 bubbling.

I guess it's one of those things that takes a bit of working out to get the best results but I'm looking forward to fine tuning the process over the next few batches. B)

 

[Coodgee]

is this serious enough?



This is for those of us who hate running out of gas and/or need to compensate for a tiny ****.

I suppose there is no disadvantage to running plenty of O2 into the wort if you have a large supply? The only negative is wastage?

p.s. thanks to batz for the reg, what a bloody top bloke!

 

[Rocker1986]

That's pretty much exactly the same as my set up

 

[MHB]

Thanks mate. I'm waiting for CB to get those oxywands back in stock; in the meantime I just have a stone on the end of a piece of gas line so it's not easy to move it around in the FV.

Brewman has a pretty good wand in stock.
They are stainless and the hooked end makes them pretty handy.

Mark

 

[Liam_snorkel]

The second one I did in the cube before transferring and thought it was going great guns with all the foam bubbling up. Slow and steady wins the race eh?!

wouldn't you knock some of the O2 out of suspension during the transfer? Makes more sense to transfer it gently into fermenter first, then gas it up.

 

[rude]

Good set up what about the SS wand ?

 

[Batz]

is this serious enough?

ox.jpg

This is for those of us who hate running out of gas and/or need to compensate for a tiny ****.

I suppose there is no disadvantage to running plenty of O2 into the wort if you have a large supply? The only negative is wastage?

p.s. thanks to batz for the reg, what a bloody top bloke!

Glad to help you out mate.