I think a better way to make rabeb25’s point would have been that lagers need a lot more yeast growth (colder, slower, etc) to make the best lager beer possible. A higher concentration of oxygen, like that provided from a 90 sec blast of pure O2, helps promote that growth.
Certainly isn’t required, but then again a starter isn’t required, but most people find it makes a better beer…
I prefer to view what O2 does for yeast as creating healthier yeast growth in a more predictable, reliable, and sanitary way. It is not necessary, but its not a bad idea.
I’ve compared using both an O2 setup and a MixStir for aerating lagers. No difference in the finished product that I could detect.
If you’re using a warm pitching lager schedule, then yes, you’d need O2 to get to typical DO targets. But at 50°F, the saturation limit for aeration is 12 ppm, which is what many people target for an average-gravity lager anyway. There are brewers who like to go higher, especially for high-gravity lagers.
But isn’t normal o2(aeration with a mix stir, etc) max 8ppm?
I’m not sure how you could define what a maximum would be. And I personally don’t care about the number, just the result.
Hah, while I absolutely understand where you are coming from being results driven, I do enjoy the science part of it too 
Well wouldn’t the maximum be defined as the current o2 concentration on the planet? You can’t get more than that without using pure 02, correct?
Interesting and probably true statement. Liquid at colder temp cans hold more gases.
I use Venturi tube with great success. My biggest beer is Baltic Porter that is 18 Plato. No problem with fermentation. No need for O2 in the bottle.
I agree with Denny and Leos. I use O2 for my BIG beers ( 1.090 +), but have consistently gotten good attenuation with a Mix Stir on beers below that OG. I don’t discount using O2 on any beer - just that pitching the right amount of healthy yeast along with Mix Stir-ring the hell out of my wort gets me good attenuation, reliably. I had solid fermentation in 14 - 16 hours on my recent BoPils (pitched @ 48F, fermented @ 50F), FG (1.012) in 8 days. I think stronger lagers benefit from O2, I just don’t think you need it for an average strength beer.
Air is about 20% oxygen, so 20 parts per hundred, which is way more that 12 parts per million.
What dissolves into the wort is another thing entirely, Jim.
Right, I dont think the two are related at all. Otherwise I would be 20% oxygen
WE just couldn’t stand it, so we tried a bit last night off one of the kegs. Now I know why I don’t brew lagers. It is a very light, yellow beer. No off flavors (that I could identify) and surprisingly not all that sweet.
Well, another two weeks or so, and I’ll try and sell a couple kegs. It will be interesting to see how it sells. (If it sells)
There are lots of other lager styles out there if you don’t like the yellow stuff. Maerzen, bock, dopplebock, schwarzbier, etc. Try a couple before you rule them all out entirely.
+1. Cold fermented doesn’t mean yellow.
I hear ya guys, and I’m actually starting to taste more and more lagers. My best brew friend is big into lagers, and teaching me a thing or two.
And my little road trip from Minneapolis to Grand Rapids next month will give me plenty of opportunity to try some more.
I’m a huge fan of Icicle Dirtyface Amber (lager). Give its go for inspiration some time