Introducing pure oxygen into the wort to increase the level of dissolved oxygen. More effective than aeration.

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How to Properly Oxygenate Wort

How much oxygen do I need to put into my wort? I've heard that homebrewers need to aerate with an oxygen stone and either aquarium pumps or oxygen. Is this true, or is shaking my carboy enough to ...
12
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1answer
1k views

Do Oxygen Absorbing Caps Make Any Difference

So, I was looking to refill my supply of bottle caps and ran across "Oxygen Absorbing" bottle caps. The implication is that their absorbency will reduce oxidation in the bottled beer. If you're ...
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5answers
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Is it necessary to aerate wort when pitching onto an existing yeast cake?

To my knowledge, aeration provides oxygen so that the yeast can reproduce before fermentation. If you're pitching onto an existing yeast cake, there should theoretically be enough yeast already to ...
7
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1answer
588 views

How can you use an oaken barrel for secondary fermentation?

I may be able to get my hands on a oaken barrel that I'd love to age a Scottish ale in. What can I do to sanitize it adequately and minimize oxygen exposure?
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2answers
504 views

Can Olive Oil REPLACE oxygenating wort

Apparently, New Belgium is doing this. Also, for a typical five gallon homebrew batch, it is said that if you DIPPED A PIN in olive oil, shook it off, it would still contain hundreds of times the ...
5
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2answers
342 views

Why would aeration cause diacetyl

My BJCP Course states that (too) late aeration can cause diacetyl. My understanding is that diacetyl is produced by yeast during the first phase of fermentation. How could too much oxygen in a ...
5
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2answers
479 views

How to measure wort oxygenation

As a follow-up to a couple of other questions: How to Properly Oxygenate Wort Wort aeration on a budget How do you measure oxygenation of wort? What methods are available for a beginner brewer ...
5
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1answer
89 views

How long after bottling will the effects of oxygenation become apparent?

I think it is well understood in the brewing community that oxygen absorbing caps exist and are readily available. I don't keep any on-hand since my brews tend to be consumed rather quickly and are ...
5
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2answers
212 views

oxygen and yeast pitching rates

Many online references, such as BYO, mention that oxygen is needed by yeast to reproduce, and that a wort with low dissolved oxygen levels will have longer lag times and less attenuation. This might ...
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2answers
496 views

Oxygenating wort before boil

I've heard there are negative effects of oxygenating wort before a boil. I don't lauter right into my boil kettle, but just dump the wort into it when I hit my target volume. There's a lot of ...
4
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1answer
88 views

Over oxygenating

Was reading about oxygenating wort, and the book was saying that the best amount of oxygen ppm is 10. It did say that over oxygenating was sometimes bad, but didn't state how much it took before it ...
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6answers
912 views

Aerating a 1.10 OG beer once its in the secondary

I would like to start off by saying thank you to all who answer these questions. I have been brewing for about a year now and while I have not asked a question before, this is only attributed to ...
3
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2answers
252 views

What are good ways to reduce oxygen after racking a beer?

I haven't had any problems with homebrews going stale, but I'm curious about what people do to minimize introducing oxygen in later steps of the brewing process. If you have a closed brewing system, ...
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3answers
1k views

What is causing a bad flavor after cold conditioning?

I've had something happen to a couple batches and can't figure out what's going on. What happens is a major flavor change after the first two weeks of primary, but for the worse. Normally my beers ...
2
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1answer
84 views

Does oxygen introduced during bottling get consumed by the yeast during carbing / conditioning?

I was just thinking about oxidization at bottling time... If you (accidentally) introduced oxygen into your beer when bottling, wouldn't this be used by the yeast the same way it is when you ...
2
votes
1answer
524 views

Is leaving some cider in the primary bad?

When bottling my cider (FG 1.000) I ran out of bottles and saw this as an opportunity to flavour the remaining third and try racking. I added some boiled cinnamon and clove then left it for a day ...
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2answers
115 views

Cure for Oxygenation?

I was siphoning beer to a secondary fermentation vessel so that I could reuse the "primary" bucket. A steady stream of bubbles inside the cane part of the autosiphon should have set off alarm bells ...
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vote
1answer
402 views

What is the proper way to supplement a yeast starter with oxygen via an aeration stone?

I have two yeast starters going on my two homemade stir plates. The stir bar or the stir plate for one of them is malfunctioning and I can not increase the speed enough to get a vortex going. It is ...
0
votes
1answer
160 views

Can a lack of oxygen in wort lead to increased fusel alcohol?

Can a lack of oxygen in wort generate an increase in fusel alcohols given that a fermentation is still healthy/vigorous? Background for those who are interested I have been struggling to determine ...
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3answers
463 views

Why use Oxygen tanks to aerate wort, what are the benefits?

Do you notice any benefits in flavour or yeast activity over a regular air pump? By not blowing dirty air through your wort, could it keep down infections/contamination? Does pumping regular air ...