I seem to go through these things pretty quickly. I get maybe 7-8 buckets oxygenated, and it’s time to toss.
What am I doing wrong?
How long do you run it and at what setting? I run mine so I can see it bubbling to the surface and usually only about 45 seconds to a minute ( a little bit more for big beers ).
The red canisters are also different sizes. I’m still using my larger one ( probably have 8 beers on it ) and I have a skinnier one for backup.
what darkside said.
i find some just seem to last longer than others. i’ve gotten 12 batches on some and only 6 on others. as long as I’m close to 10 I don’t get too perturbed.
I must have mine set to high, it creates quite a bubbling action. I go for about the same amount of time. Sounds like I should dial it back a bit. Thanks dude.
If you see a lot of bubbles on the surface, then you’re wasting it.
I have a 5 pound welding bottle and I’ll bet I’ve been using it for three years. I had a 20 pounder, but I accidentally left the regulator turned on during the stone rinse/clean process and it emptied. I was sad.
I easily get 15 to 20 batches per bottle, but I use an in-line aerator setup and infuse the wort slowly. I also make a 1.5 L starter for ales and 3 L starter for lagers, so my need for oxygenation may be slightly less urgent than those who underpitch. I typically see activity within 4 hours.
I’m pitching plenty of yeast, From what others are saying I just have it turned up WAY TOO HIGH… 8)
Whatever bubbles up to the surface is essentially wasted. Bubbles should barely disturb the surface. I give most beers 2 minutes and get 15-20 beers (10gal) per bottle.
Mic,
Can you just get oxygen in 5lb bottles?
Or just stay away from oxygen all together.
I have read some dissolved oxygen info. Haven’t bought into the idea for homebrew level yet. One side by side study I saw had three one gallon bottles of identical wort and yeast. One was not aerated at all, one was shook for two minutes, one was oxygenated for two minutes. All three made beer. The non aeration was slow and obviously under attenuated. The shook one started faster than the O2 one but the shook and O2 samples finished about the same.
I don’t shake, I pour back and forth between buckets until the froth reaches the brim. Takes about three pours, less than a minute. There may be some science that proves O2 is better, but my low tech method works plenty good for me. Plus one less expense and piece of equipment to clean.
Unfortunately, you are playing with fire. Everyone of those pours is introducing more airborne microbes into your wort. If you don’t have a big enough yeast pitch, you will be severely infected. As it is, you are probably slightly infecting your beer. Oxygenation is more sterile and therefore safer.
Probably can’t argue that. But so far it has been fine for me.
By doing what?
I gave up on the PITA of oxygen and use a Mix Stir now.
Amanda, you get today’s pragmatism award! My experience is that a MixStir works as well as an O2 setup.
You’ll save a lot of money just getting a tank from a welding shop and using a flow meter. But if not, as I have said here many times, if you see large bubbles coming out you are wasting it. Should be just a trickle .
My limited experience tells me I’m doing fine with splashing and will forego the O2 for the sake of being lazy, cheap, and old fashioned
Paul,
I use venturi tube and fill fermenter thru CIP ball. No problem fermenting 1072 beer.
That is the biggest beer I make.
I am on yeast 14 th generation and performance is still good.
Am I mistaken if you froth it up during the aeration stage, those head forming proteins are no longer available when you carbonate and serve the beer?
I could swear I heard that somewhere. Most likely on the internet, so it must be true 
All I know is I spent alot of years rocking carboys to aerate until they frothed and my beers have excellent head retention.