I am ready to try using oxygen to aerate my brews with carbstone in 1BB unitank. As I'm getting a bit wary of re-circulating with a pump and CIP ball as i'm never sure how long to do this in the absence of any measured "DO" level. (dissolved oxygen)
Found this gem;
Experiments at Wyeast Laboratories have shown that just 60 seconds of pure oxygen, pumped into chilled wort (? eh) through a diffusion stone, can achieve 12 parts per million (ppm) of dissolved oxygen. Wyeast notes that most yeast strains require 10 ppm or more of dissolved oxygen for optimal health, perhaps a bit more for lagers and high-gravity styles.
I have now found the Salifert test kit.
Any other suggestions for measuring DO levels? :tinhat:
Found this gem;
Experiments at Wyeast Laboratories have shown that just 60 seconds of pure oxygen, pumped into chilled wort (? eh) through a diffusion stone, can achieve 12 parts per million (ppm) of dissolved oxygen. Wyeast notes that most yeast strains require 10 ppm or more of dissolved oxygen for optimal health, perhaps a bit more for lagers and high-gravity styles.
I have now found the Salifert test kit.
Any other suggestions for measuring DO levels? :tinhat:
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