pure O2 tank accessories?

[majorvices]

@kpfoleyjr

@kpfoleyjr

Sent from my iPhone using Tapatalk

Anyone else use one of these with an O2 bottle and a wand?

Sent from my iPhone using Tapatalk

Yes, but only have ever used flowmeter commercially. Would be a good addition for homebrew if you could figure a way to rig it to the red o2 bottles.

[kpfoleyjr]

Here’s a pic of my setup - works well.

[majorvices]

That’s pretty sweet! And who doesn’t like zip ties?  ;D

I may have to give this some serious consideration. I don’t like how temperamental my gauge is.

[fredthecat]

@ynotbrusum

My last lager was re-pitched into 64F wort (as cool as I could get it by immersion chilling in 90F+ ambient temps last Saturday).  It was racing within 4 hours and fermented at 58F for five days and completed well attenuated (1.040 to 1.005)…I can’t imagine that it “needed” O2 by inline injection, but I have a stone that I haven’t used in a few years, because the wine whip seems adequate (all my beers are pretty low OG, though).  I may just revisit O2 injection.

this is one of a few reasons im purposely lowering my OGs slightly and greatly reducing the number of high gravity brews im making this coming year. at an OG of 1.045 or less i think the O2 is not really an issue at a level i would care about. but where i struggled a lot was higher OG attempts.

i also did take some advice from this forum on the idea of starters and will be improving that.

im aiming to just use the venturi effect spray. but i am trying saccharomyces’ concept of -healthy, vitalized yeast but not a massive starter and ideal growing conditions. not simply a massive starter. i want to increase the yeast character in the beer

[Saccharomyces]

@fredthecat

this is one of a few reasons im purposely lowering my OGs slightly and greatly reducing the number of high gravity brews im making this coming year. at an OG of 1.045 or less i think the O2 is not really an issue at a level i would care about. but where i struggled a lot was higher OG attempts.

It is not that O₂ is less of an issue with lower gravity wort.  It is that the O₂ saturation level is higher in lower gravity wort.  This phenomenon can be seen on table 1 of the Kirsop publication that I linked in a previous post.  The reason why we pitch more yeast into high gravity wort is because it is more difficult to dissolve O₂ in high gravity wort coupled with the high osmotic pressure that wants to draw the water out from inside of the yeast cells, resulting in a loss of turgor pressure, which can cause premature cell death.  In effect, we need more yeast cells because it is more difficult to grow the yeast biomass coupled with the threat of early cell death.

i also did take some advice from this forum on the idea of starters and will be improving that.

im aiming to just use the venturi effect spray. but i am trying saccharomyces’ concept of -healthy, vitalized yeast but not a massive starter and ideal growing conditions. not simply a massive starter. i want to increase the yeast character in the beer

A venturi is not a spraying device.  A venturi is a device that causes a rapid drop in pressure resulting the creation of vacuum that sucks in air and mixes it with the liquid.

The venturi shown below is made from piece of 1/4" ID, 3/8" OD racking cane.  While it appears to do so at first glance, wort does not spray out of the holes due to Bernoulli’s principle.  The ID is the typical racking plastic hose is 5/16" or 3/8".  The ID of the venturi is 1/4".  This reduction in diameter causes an increase in fluid flow while simultaneously causing a reduction in pressure.  The result is that air is sucked in through the holes and mixed with the wort while passing through the acrylic tubing when it is held vertical.  We are taking advantage of physics to aerate our wort.  One needs to be careful with the fluid flow rate because the foam head on the wort can grow to five or more inches.

[fredthecat]

@Saccharomyces

@fredthecat

this is one of a few reasons im purposely lowering my OGs slightly and greatly reducing the number of high gravity brews im making this coming year. at an OG of 1.045 or less i think the O2 is not really an issue at a level i would care about. but where i struggled a lot was higher OG attempts.

It is not that O₂ is less of an issue with lower gravity wort.  It is that the O₂ saturation level is higher in lower gravity wort.  This phenomenon can be seen on table 1 of the Kirsop publication that I linked in a previous post.  The reason why we pitch more yeast into high gravity wort is because it is more difficult to dissolve O₂ in high gravity wort coupled with the high osmotic pressure that wants to draw the water out from inside of the yeast cells, resulting in a loss of turgor pressure, which can cause premature cell death.  In effect, we need more yeast cells because it is more difficult to grow the yeast biomass coupled with the threat of early cell death.

i also did take some advice from this forum on the idea of starters and will be improving that.

im aiming to just use the venturi effect spray. but i am trying saccharomyces’ concept of -healthy, vitalized yeast but not a massive starter and ideal growing conditions. not simply a massive starter. i want to increase the yeast character in the beer

A venturi is not a spraying device.  A venturi is a device that causes a rapid drop in pressure resulting the creation of vacuum that sucks in air and mixes it with the liquid.

The venturi shown below is made from piece of 1/4" ID, 3/8" OD racking cane.  While it appears to do so at first glance, wort does not spray out of the holes due to Bernoulli’s principle.  The ID is the typical racking plastic hose is 5/16" or 3/8".  The ID of the venturi is 1/4".  This reduction in diameter causes an increase in fluid flow while simultaneously causing a reduction in pressure.  The result is that air is sucked in through the holes and mixed with the wort while passing through the acrylic tubing when it is held vertical.  We are taking advantage of physics to aerate our wort.  One needs to be careful with the fluid flow rate because the foam head on the wort can grow to five or more inches.

ok, but it will increase the beers drinkability and hoppy smoothness, right?

[denny]

@fredthecat

@Saccharomyces

@fredthecat

this is one of a few reasons im purposely lowering my OGs slightly and greatly reducing the number of high gravity brews im making this coming year. at an OG of 1.045 or less i think the O2 is not really an issue at a level i would care about. but where i struggled a lot was higher OG attempts.

It is not that O₂ is less of an issue with lower gravity wort.  It is that the O₂ saturation level is higher in lower gravity wort.  This phenomenon can be seen on table 1 of the Kirsop publication that I linked in a previous post.  The reason why we pitch more yeast into high gravity wort is because it is more difficult to dissolve O₂ in high gravity wort coupled with the high osmotic pressure that wants to draw the water out from inside of the yeast cells, resulting in a loss of turgor pressure, which can cause premature cell death.  In effect, we need more yeast cells because it is more difficult to grow the yeast biomass coupled with the threat of early cell death.

i also did take some advice from this forum on the idea of starters and will be improving that.

im aiming to just use the venturi effect spray. but i am trying saccharomyces’ concept of -healthy, vitalized yeast but not a massive starter and ideal growing conditions. not simply a massive starter. i want to increase the yeast character in the beer

A venturi is not a spraying device.  A venturi is a device that causes a rapid drop in pressure resulting the creation of vacuum that sucks in air and mixes it with the liquid.

The venturi shown below is made from piece of 1/4" ID, 3/8" OD racking cane.  While it appears to do so at first glance, wort does not spray out of the holes due to Bernoulli’s principle.  The ID is the typical racking plastic hose is 5/16" or 3/8".  The ID of the venturi is 1/4".  This reduction in diameter causes an increase in fluid flow while simultaneously causing a reduction in pressure.  The result is that air is sucked in through the holes and mixed with the wort while passing through the acrylic tubing when it is held vertical.  We are taking advantage of physics to aerate our wort.  One needs to be careful with the fluid flow rate because the foam head on the wort can grow to five or more inches.

ok, but it will increase the beers drinkability and hoppy smoothness, right?

I can’t tell if this is supposed to be a joke or not…

[jjflash]

Low OG wort < 1.060 is very forgiving of technique.
Minimal aeration is all that is needed.
Higher OG wort > 1.060 is less forgiving of technique.
Then factor in the yeast type.
1056 is very forgiving of technique.
Belgian yeasts in high gravity wort are less forgiving.
The answer relates to OG and yeast type.
I follow the advice from the big book - Handbook of Brewing, Priest & Stewart.
They recommend O2 1ppm per degree Plato.
I use in-line O2 into the conical fermentor.
Easy technique with big beers and large volumes.

[goose]

@Saccharomyces

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.

Sorry I am bit late to the party on this.

I do exactly the same thing Mark, although mine is made out of a piece of copper tubing with a bunch of holes drilled in it at an angle.  It works great.