what accessories do you guys use to attach to your oxygen tanks for wort oxygenation?
I’ve been using something similar to this for over a decade (although the stone isn’t detachable on mine).
I have a similar one but without the wand (the stone just attaches direct to the tubing). Now that I ferment in kegs I replaced the O2 stone with a ball lock disconnect. I rarely use pure O2 any more, but it is nice to have the ability to add a shot to something like a big barleywine.
Thanks guys, okay. So it’s kind of a specialized homebrew supply tool.
I didn’t see them at my online homebrew stores in canada, so I might end up doing a big morebeer.com order or some other site.
sort of pricey, isnt it though?
ditto
Yes, and to be honest I don’t think it’s worth the investment. I haven’t noticed any flavor differences using pure oxygen in any of my beers.
appreciated, but i have had significant trouble with higher OG beers using liquid yeast. though over the next year i intend to do lower gravities mostly.
keeping that in mind, maybe i’ll keep monitoring the situation first.
Try using a mix stir or even just a long sanitized spoon to whip in a second shot of aeration about 12 to 18 hours after the initial pitch. The oxygen doesn’t have to come from pure O2, it can be from room air.
You can also make an effective aerator out of a piece of racking cane and allow physics to do the work for you (my current version is made from 1/2" OD 1/4" ID acrylic tubing, so that it fits 3/8" ID silicone tubing tightly). This aerator design is a based on the Bernoulli principle. The reduction in diameter causes an increase in fluid speed while causing a corresponding drop in fluid pressure through the aerator. The combination increased fluid speed and decreases fluid pressure creates a vacuum that sucks air in through the holes and mixes it with the wort. It is a very effective aerator design.
excellent, now that is something more affordable looking. i just like the idea of making my own stuff for beer. thanks sac.
It’s just a convenience factor. 1-2 minutes as opposed to 5-10 minutes or 30+ minutes shaking. That said, nothing wrong with using a mix stir or simply shaking if that’s your thing. And if you are using dry yeast no need for pure o2 unless you just want to (or any o2 at all I recon).
None! Not needed. A waste of money. We do not artificially put O2 in the wort.
lol, i wondered where you went dude? anything happen?
Ha! Busy brewing and smoking. Did a Wagyu brisket…WOW! Maybe the best ever.
You mean, you wonder were “they” went. 
FWIW it’s not a “waste of money”. Just depends what you want to spend money on. I prefer using pure o2 because it is convenient and easy.
“We” have been busy, living the dream. Brewing / Smoking. My team / Bel Air Brewing has an O2 set up. Used it one time. Discovered that when you pitch a clean and healthy yeast slurry, artificial addition of oxygen is simply not required. This has been our experience.
And it was pointed out on this forum that very little O2 actually gets into the wort, with most of it simply bubbling to the surface and releasing into the atmosphere.
For less than ideal brewing situations, perhaps oxygen is needed. We always ensure the wort gets plenty of “splash O2” when going into the fermenter. This has worked for us quite well.
What do you have there? A pit stop crew or somethin’? ;D
Y’all should use what you want! There’s nothing wrong with what you are doing. But it is wrong to say it is a “waste of money”. I definitely notice a difference between batches that are properly aerated and those that aren’t – dry yeast excluded. But that doesn’t mean that pure o2 is the only thing you should use. Pure o2 is a convenience, like a microwave is a convenience. You don’t need a microwave but few people will call it a “waste of money”.
If you use it properly the O2 does diffuse into solution. If you use it too fast it obviously won’t. You want small bubbles that diffuse. If the bubbles are too big then the o2 are being wasted.
The reason that analogy doesn’t quite hold up for me is that the alternative to a microwave is some other cooking method that takes much longer. For me, the alternative to using pure O2 is to do nothing. The splashing and swirling from draining my kettle into my fermentation keg provides sufficient oxygenation for 95% of my beers.
nice, my neighbour keeps reminding me about sous-vide stuff, it will be my next kitchen purchase. i just kept forgetting about it.
it could also fill in for some mashin preheating i think.
different yeasts have different oxygen requirements, and i was disappointed in a yeast’s performance once despite making a significant starter.
anyway, just another thing to discuss here. i won’t be brewing for a few months now likely.
To each his own. I just don’t find it a “waste of money”. I like the results I get and the ease of use and the added extra assurance. Of course, if you are using mostly dry yeast then, sure! No need! But if you are using liquid yeast or slurry the added benefit of pure o2 is convenient.
While I have not tested o2 injection in homebrew I have tested it in commercial brewing and it certainly injects o2 as is readable on an DO meter. In fact you can over saturate if the wort is cold and the o2 is run too long. That said, it is inline so it has less contact time. I am working in a brewery again now so I will attempt to get an o2 sample of a homebrew batch with pure o2 as opposed to shaking when it becomes convenient. I’ll have to figure out the best method.